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Nothing beats the taste of a good grilled steak, but these days we are told to cut down on our red-meat consumption for our health's sake.
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So here's a dish in that you can get the taste of steak without the guilt.
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Using less meat also makes it less expensive, so you can afford a really great piece of steak.
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The concentrated sweetness of oven-dry tomatoes is particularly good with this salad, and they are very easy to make, but you can also use good-quality fresh plum tomatoes.
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This simple dressing is a good one to put over baked potatoes or possibly, if you have any of last night's leftover fish, mix it with this dressing for a quick fish salad.
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Author: Chris Schlesinger/John Willoughby Publication: Lettuce in Your Kitchen
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1 Prepare a very warm fire in your grill.
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2 In a small bowl, combine the mustard and extra virgin olive oil, and whisk to blend.
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Add in all the remaining dressing ingredients; the lemon juice, capers, parsley, and salt and pepper to taste.
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Whisk together well and set aside.
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3 Sprinkle the steak liberally with salt and pepper and grill over a very warm fire till well seared, 2 to 5 min per side, depending on the thickness of the meat.
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(The steak should be very well seared but still very rare in the middle.)
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Remove from the heat and, when cold sufficient to handle, slice thinly.
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4 In a large bowl, combine the arugula, olives, and tomatoes.
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Stir the dressing well, add in just sufficient to moisten the ingredients (there will be some dressing left over), and toss to coat.
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Place the dressed salad on individual serving plates, top each serving with some steak slices, and shave the Parmesan over the top with a vegetable peeler or possibly cheese slicer.
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Serve at once.
