Pepper-Crusted Beef Crostini with Arugula

1. 1

   Gently press the crushed pepper into the beef and sprinkle with the salt.

2. 2

   Heat 1 tablespoon of the olive oil in a medium skillet.

3. 3

   Add the beef and cook over high heat until well browned all over, about 10 minutes.

4. 4

   Let cool, then refrigerate until chilled, at least 2 hours or for up to 2 days.

5. 5

   Preheat the oven to 350.

6. 6

   Brush the bread slices lightly on both sides with the remaining 2 tablespoons olive oil and arrange them on a large baking sheet.

7. 7

   Bake for about 7 minutes, turning once, until lightly browned.

8. 8

   Spread about 1/4 teaspoon of the tapenade on each toast and set a halved arugula leaf on top.

9. 9

   Using a sharp, thin-bladed knife, cut the chilled beef against the grain into 24 very thin slices.

10. 10

    Arrange a slice of beef on each crostini and serve.

* Per serving · 4 servings · Values may vary.