Grilled-Steak And Arugula Salad With Mustard Caper Vinaigrette Recipe

Name: Grilled-Steak And Arugula Salad With Mustard Caper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds sirloin steak, about 1 inch thick; 6 tablespoons olive oil; Salt; 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

Servings: persons

1 1/2 pounds sirloin steak, about 1 inch thick
6 tablespoons olive oil
Salt
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

1
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.
2
Meanwhile, put the arugula on a platter or on individual plates. Top with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.
3
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.
4
Slice the steak on the diagonal. Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.
5
Variation:: Use two quarts of watercress or spinach leaves instead of the arugula.
6
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.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 pounds sirloin steak, about 1 inch thick, 6 tablespoons olive oil, Salt, Fresh-ground black pepper, and more.

Yes, Grilled-Steak And Arugula Salad With Mustard Caper Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled-Steak And Arugula Salad With Mustard Caper Vinaigrette

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