Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Grilled beef tenderloin, caper vinaigrette, and simple sides create a fresh, flavorful, and satisfying dinner. (Serves 4)

Grilled Steak Salad with Caper Vinaigrette

August 30, 2007

Mozzarella and basil toast: Place 2 (4-inch) Italian cheese-flavored pizza crusts (such as Boboli) on a baking sheet; top each with 1/4 cup shredded part-skim mozzarella cheese and 1/4 cup chopped fresh basil. Bake at 425° for 8 minutes or until cheese melts. Cut each crust into quarters.

Fresh fruit


1. While grill heats:
• Cook green beans
• Combine salad ingredients
• Prepare dressing

2. While beef cooks:
• Prepare toast
3. Toss salad

QUICK TIP: If you don't like the peppery bite of watercress or just can't find it, use mixed salad greens. Substitute artichoke hearts for the hearts of palm, or just leave them out.

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