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Roast Beef Grissini
© Simon Watson

Roast Beef Grissini

  • SERVINGS: MAKES 2 DOZEN
  • FAST
  • MAKE-AHEAD

Roast beef goes well with the strong flavors of the arugula and the remoulade.

  1. 2 garlic cloves, thinly sliced
  2. 2 tablespoons olive oil
  3. 1/2 pound thinly sliced rare roast beef, cut into twenty-four 6-by-1 1/2 -inch strips
  4. Salt and freshly ground pepper
  5. 24 arugula leaves, stemmed
  6. 8 to 10 grissini (about 1/2 inch thick) or breadsticks, broken into 4-inch lengths
  7. Remoulade Sauce
  1. In a small saucepan, cook the garlic in the oil over moderate heat until golden. Using a slotted spoon, discard the garlic slices; let the garlic oil cool completely.
  2. Spread the roast beef strips on a work surface and lightly brush them with the garlic oil; sprinkle with salt and pepper and cover each beef strip with an arugula leaf slightly larger than the strip. Roll 1 beef strip tightly around 1 end of each breadstick. Arrange on a platter and serve with the remoulade sauce.
Make Ahead The assembled grissini can be refrigerated for up to 1 hour.