Marinated Beef Tips With Arugula Salad |
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Prep Time: 120 Minutes Cook Time: 360 Minutes |
Ready In: 480 Minutes Servings: 6 |
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This dish features marinated beef tips and a medley of portabella mushrooms, bell pepper strips and sweet onion slices that are slow-cooked in red wine until tender and served over a fresh arugula salad. Add a loaf of buttered Italian bread, and you have a complete meal with a distinct Italian flair. Enjoy! Ingredients:
1 1/2 lbs beef tips, cut into bite-size pieces |
1/2 cup olive oil |
1/2-1 tablespoon garlic, minced |
1 tablespoon mccormick's montreal brand steak seasoning |
1 tablespoon fresh basil, chopped |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup water |
1/2 cup ruby port (or ruby marsala) |
6 ounces portabella mushrooms, sliced 1/4 inch thick |
1 orange bell pepper, seeded and halved and cut into 1/4 inch strips |
1/2 sweet onion, sliced |
5 ounces arugula leaves, fresh |
6 ounces mixed greens |
1 tablespoon fresh basil, chopped |
Directions:
1. Add beef to a medium size bowl; set aside.
2. In separate bowl mix together the olive oil, garlic, steak seasoning, 1 tablespoon basil, salt and pepper. Pour over beef tips, and stir to evenly coat beef pieces with the marinade. Cover and let beef marinate in refrigerator for 2-4 hours, turning often.
3. Add marinated beef tips to slow cooker. Pour water and wine over beef. Cover with lid, and slow cook for 6 hours.
4. After the first 3 hours of cooking, place the sliced mushrooms, bell pepper strips and onion slices over beef (but don’t stir). Cover, and continue cooking for the remaining 3 hours, or until beef is thoroughly cooked and fork-tender.
5. Toss together the arugula leaves, mixed greens and the remaining 1 tbsp chopped basil.
6. To serve, place a serving of the arugula salad on each plate. Spoon beef and vegetables over each salad serving, letting some of the beef/wine sauce drizzle over the greens.
7. Serve immediately.
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