Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette
1 1/2 pounds sirloin steak, about 1 inch thick
6 tablespoons olive oil
Fresh-ground black pepper
1 pound arugula, leaves washed and torn in half (about 2 1/2 quarts)
2 cups halved cherry tomatoes (about 3/4 pound)
1 1/2 teaspoons Dijon mustard
1/2 teaspoon anchovy paste
1 tablespoon red- or white-wine vinegar
2 tablespoons drained capers
How to Make It
Light the grill or heat the broiler. Coat the steak with 1 tablespoon of the oil. Sprinkle the steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the steak for 5 minutes. Turn the meat and cook to your taste, about 5 minutes longer for medium rare. Transfer the steak to a carving board and leave to rest in a warm spot for 5 minutes.
Meanwhile, put the arugula on a platter or on individual plates. Top with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.
In a medium glass or stainless-steel bowl, whisk together the mustard, anchovy paste, vinegar, capers, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the remaining 5 tablespoons oil slowly, whisking.
Slice the steak on the diagonal. Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.
Variation:: Use two quarts of watercress or spinach leaves instead of the arugula.
Wine Recommendation: The great red grape of Italy's Piedmont is the nebbiolo, the basis of Barolo and Barbaresco, two complex, powerful, expensive wines. Purchase instead a Nebbiolo delle Langhe for a more frugal, lighter, but equally delicious experience.
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