Grilled Beef and Mushrooms Skewers with Arugula Salad
- For the beef
- 12 thin slices Roast beef (each about 60 grams, trimmed)
- For the marinade
- 2 garlic cloves
- 2 tsps freshly grated ginger
- 2 tsps Mustard
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- peppers (freshly ground)
For the marinade: Finely chop the garlic and mix it with the ginger, mustard, white wine and olive oil. Season with salt and pepper.
For the salad: Rinse the arugula and spin to dry. Rinse the tomatoes, quarter, remove seeds and cut dice. Rinse and thinly slice the scallions. Rinse the chile, remove the seeds and coarsely chop. Toss all the salad ingredients together and reserve in the refrigerator until ready to serve.
For the salad dressing: In a bowl, whisk the vinegar with the mustard and olive oil. Season with salt and pepper to taste.
For the mushrooms: Pat the mushrooms with a damp paper towel. Toss in half of the marinade. Thread the mushrooms on skewers. Season with salt and pepper. For the beef: Toss the beef in the other half of the marinade. Thread the beef on skewers separate from the mushrooms. Season with salt and pepper.
Preheat a grill to medium heat. Grill the mushrooms until golden and tender, about 4 minutes per side. Grill the beef skewers for 2 minutes per side.
To serve, toss the salad with the dressing. Divide the salad and skewers between individual plates.