Seared Beef with Roasted Red Peppers & Arugula
Chefs globally have used the term carpaccio to describe thin slices of many things. From raw meats and seafood to cooked meats like prosciutto or smoked salmon, or even sliced vegetables like beets, radish, and fennel, really anything can go. We found this recipe in the food and wine pairing book "100 Perfect Pairings," by Jill Silverman Hough (2010), and this recipe is a favorite in our household. We find that the sweet/sour combination from the balsamic vinegar works perfectly with Pinot Noir. The bonus with this recipe is the short list of ingredients and simple prep! Serves 4.
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar (do not add more than this)
½ tsp coarse kosher salt
¼ tsp freshly ground black pepper, plus more for sprinkling
3 cups loosely packed arugula (~1 ½ oz)
1/3 cup drained roasted red peppers, diced
12 thin slices rare roast beef (6 to 8 oz)
Optional: Croutons, sautéed mushrooms, Feta cheese
Step 1: Combine olive oil, balsamic vinegar and salt and pepper in a small bowl.
Step 2: In a medium bowl use 2/3 of the dressing to toss the arugula and roasted peppers. Add any optional items you desire.
Step 3: Plate separately a few slices of the beef, arranging so that they overlap. Drizzle the remaining dressing, dividing equally. Add some of the arugula mixture to each plate. Salt and pepper to desired taste and serve.