Grilled Steak Salad with Caper Vinaigrette

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Add grilled steak to a bed of watercress and vegetables and toss with a tangy homemade dressing for a hearty main-dish salad.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 224
Caloriesfromfat 29 %
Fat 7.3 g
Satfat 2 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 27.3 g
Carbohydrate 16.8 g
Fiber 5.2 g
Cholesterol 60 mg
Iron 5.7 mg
Sodium 699 mg
Calcium 114 mg

Ingredients

Salad:
1 pound beef tenderloin, trimmed
Cooking spray
4 cups water
3 cups (1-inch) cut green beans (about 1/2 pound)
4 cups trimmed watercress (about 1 bunch)
1 cup grape tomatoes, halved
3/4 cup thinly sliced red onion
1 (8-ounce) package presliced mushrooms
1 (7.75-ounce) can hearts of palm, rinsed and drained
Dressing:
1/4 cup red wine vinegar
1 1/2 tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon honey mustard
2 teaspoons extravirgin olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation

Prepare grill.

To prepare salad, place the beef on grill rack coated with cooking spray, and grill 7 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut the steak diagonally across grain into thin slices. Place beef in a large bowl.

Bring water to a boil in a saucepan; add beans. Cover and cook 3 minutes or until crisp-tender. Rinse with cold water; drain well. Add beans, watercress, tomatoes, onion, mushrooms, and hearts of palm to beef, and toss gently to combine.

To prepare dressing, combine red wine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

Note:

This recipe is great with leftover beef.

Abby Dinces,

July 2003