Roast Beef Grissini

• 2 garlic cloves, thinly sliced
• 2 tablespoons olive oil
• 1/2 pound thinly sliced rare roast beef, cut into twenty-four 6-by-1 1/2 -inch strips
• Salt and freshly ground pepper
• 24 arugula leaves, stemmed
• 8 to 10 grissini (about 1/2 inch thick) or breadsticks, broken into 4-inch lengths
• Remoulade Sauce

1. In a small saucepan, cook the garlic in the oil over moderate heat until golden.
2. Using a slotted spoon, discard the garlic slices; let the garlic oil cool completely.
3. 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.
4. Roll 1 beef strip tightly around 1 end of each breadstick.
5. Arrange on a platter and serve with the remoulade sauce.

garlic, olive oil, beef, salt, arugula, grissini, remoulade sauce

Taken from www.foodandwine.com/recipes/roast-beef-grissini (may not work)