RECIPE

© Simon Watson

Roast Beef Grissini

• Recipe by Sara Corpening and Mary Barber

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

Ingredients

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

Directions

1. Make the grissini: 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.