Grilled Steak Salad with Caper Vinaigrette

5 Reviews
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4 servings (serving size: 2 cups)
By Abby Dinces
July 2003
RECIPE BY Cooking Light

Add grilled steak to a bed of watercress and vegetables and toss with a tangy homemade dressing for a hearty main-dish salad.

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

Nutritional Information

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

How to Make It

Step 1

Prepare grill.

Step 2

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.

Step 3

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.

Step 4

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

Chef's Notes

This recipe is great with leftover beef.

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Ratings & Reviews

bramma's Review

stimply
May 30, 2013
Excellent. My husband did not expect to like a salad made with meat, but said this recipe is "really good." From him that's a rave. As usual with your recipes I had to reduce the amount of vinegar in half; I used leaf lettuce because that's what I had; and substituted avocado for hearts of palm for the same reason. I also used leftover roast beef, sliced thin, which worked perfectly. A total success, even with those changes.

stimply's Review

Apolacek448
December 30, 2012
N/A

Candis's Review

bramma
January 19, 2010
I loved this salad and so did my husband, who went back for seconds. However, I added a few special touches. I added a 14 oz. can of hearts of palm (instead of 7.5 oz.), and a container of feta cheese. I also used two boneless top loin steaks because they were on sale. I covered them in olive oil and coated them with salt, pepper, oregano, rosemary, garlic and basil and let them marinate for 30 miutes in the herbs before grilling. Yum, Yum. I will make this again.

kgabriel00's Review

kgabriel00
April 23, 2009
Fantastic! So incredibly easy and quick and is on par with any great salad from an upscale restaurant . . . Not to mention how great you feel eating such good-for-you foods.

Apolacek448's Review

Candis
November 22, 2008
This is the best salad I have ever tasted. I had to make the dressing with white wine vinegar instead, and it was super. This was a very light, simple, and delicious meal.