Creating recipes isn't a pastime—it's a passion. And a lot of fun.

The rules are few: Use 99% fresh ingredients (or thereabouts); make the dish simple but flavorful; make the dish flavorful but simple; be creative, not silly.

With this blog, I want to share new recipes, along with tips on ingredients and preparation, and, hopefully, show new cooks (and non-cooks) the pleasure in setting the table with a delicious homemade meal. The Briny Lemon is about fresh, simple, flavorful ingredients and easy cooking methods that help you bring the best to your family table. Your comments are welcome!

Monday, September 17, 2012

Arugula-Stuffed Beef Rolls with Sautéed Mushrooms

I like to cook with arugula as much as eat it raw in a salad. This slightly bitter, peppery tasting green stands up well to the heat, retaining its piquant flavor and complementing the mild shallots in this recipe.

Both the meat and side dishes are very simple, with few ingredients and easy preparation. Overall, it’s a savory, earthy dinner that’s still on the light side—only a little over three ounces of beef per serving once the steaks are trimmed.

For another cooked arugula dish, try Stuffed Bell Peppers with Ground Turkey and Arugula.

Serves 4

  • 2 8-oz New York strip steaks, cut in half crosswise, each half pounded to 1/4-inch thickness
  • sea salt
  • freshly ground black pepper
  • 2 tbsp olive oil, divided, plus more for brushing
  • 1 large shallot, finely chopped
  • 2 cups coarsely chopped arugula
  • 1/4 cup dry white wine
  • 6 oz crimini mushrooms, thinly sliced
  • 4 oz shiitake mushrooms, thinly sliced
  • 1 tbsp fresh lemon juice
Strip Steaks Cut in Half
Arugula and Shallot
Shiitake and Crimini Mushrooms
  1. Lay each pounded piece of beef on a work surface and cut each in half lengthwise for a total of 8 thin slices. Season with salt and pepper.
Pounded Steak Cut in Half  
Seasoned Beef Strips Ready for Stuffing

  1. Heat a heavy (preferably cast-iron) skillet over medium heat and add 1 tablespoon of olive oil. Add the shallot and sauté until beginning to soften, 1-2 minutes. 
  2. Add the arugula and wine and season with salt and pepper. Cook until the greens have wilted 1-2 minutes. Use a slotted spoon to transfer the arugula mixture to a bowl, letting any excess liquid drip off. Wipe out the skillet.
Shallot Beginning to Cook
Arugula Beginning to Wilt

  1. Divide the arugula mixture among the beef slices, spooning a scant amount from top to bottom. Starting with the short side, roll up the beef and secure 2 pieces on each of 4 6-inch skewers. (Cut wood skewers to length and soak in water 30 minutes before using.) 
Beef Strips with Arugula Stuffing

  1. Re-heat the skillet over medium-high heat and brush with oil. Sear the stuffed beef rolls until browned and just cooked through, 2-3 minutes per side. Remove and let rest while the mushrooms cook (recipe follows). Do not wipe out the skillet.  
Stuffed Beef Rolls Beginning to Sear
Beef Rolls after 1 Turn
Seared Beef Rolls

  1. Add the remaining 1 tablespoon of oil to the skillet and add the mushrooms. Season with salt, pepper, and fresh lemon juice. Sauté until tender and most of the liquid is absorbed, 5-6 minutes.
Mushrooms Beginning to Cook 
Sauteed Mushrooms with Lemon Juice
To serve, place 1 beef skewer on each of 4 plates and divide the mushrooms alongside. 

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