Grilled Steak Salad With Caper Vinaigrette Recipe

Name: Grilled Steak Salad With Caper Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb beef tenderloin, trimmed; cooking spray; 4 cups water; 12 lb cut green beans; 4 cups trimmed watercress (about 1 bunch); 1 cup grape tomatoes, halved; ¾ cup thinly sliced red onion; 1 (8 ounce) packagepre-sliced mushrooms; 1 (7 3/4 ounce) can hearts of palm, rinsed and drained; ¼ cup red wine vinegar; 1 ½ tablespoons fresh lemon juice; 1 tablespoon capers; 1 tablespoon honey mustard; 2 teaspoons extra virgin olive oil; ½ teaspoon sugar; ½ teaspoon salt; ⅛ teaspoon fresh ground black pepper

Servings: persons

1 lb beef tenderloin, trimmed
cooking spray
4 cups water
12 lb cut green beans
4 cups trimmed watercress (about 1 bunch)
1 cup grape tomatoes, halved
¾ cup thinly sliced red onion
1 (8 ounce) packagepre-sliced mushrooms
1 (7 3/4 ounce) can hearts of palm, rinsed and drained
¼ cup red wine vinegar
1 ½ tablespoons fresh lemon juice
1 tablespoon capers
1 tablespoon honey mustard
2 teaspoons extra virgin olive oil
½ teaspoon sugar
½ teaspoon salt
⅛ teaspoon fresh ground black pepper

1
Prepare grill.
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.
3
Let stand 10 minutes.
4
Cut the steak diagonally across grain into thin slices.
5
Place beef in a large bowl.
6
Bring water to a boil in a saucepan; add beans.
7
Cover and cook 3 minutes or until crisp-tender.
8
Rinse with cold water; drain well.
9
Add beans, watercress, tomatoes, onion, mushrooms, and hearts of palm to beef, and toss gently to combine.
10
To prepare dressing, combine red wine vinegar and remaining ingredients, stirring well with a whisk.
11
Drizzle dressing over salad; toss gently to coat.

771

kcal

Calories

Fat

104

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 17 ingredients. The key ingredients include: 1 lb beef tenderloin, trimmed, cooking spray, 4 cups water, 12 lb cut green beans, and more.

Yes, Grilled Steak Salad With 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 Salad With Caper Vinaigrette

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