Rib Steaks With Parsley And Crouton Salad Recipe

Name: Rib Steaks With Parsley And Crouton Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 rib steaks (sometimes called entrecote or club steaks), about 1 inch thick; Sea salt and freshly ground black pepper; 1 1/2 tablespoons salt-cured capers, rinsed thoroughly; 1 tablespoon horseradish, more to taste; 1 tablespoon freshly squeezed lemon juice; 1/2 tablespoon Dijon mustard; 1/2 tablespoon coarse-grain mustard; 1/4 cup extra virgin olive oil; 2 cups day-old bread cut into 1-inch cubes, lightly toasted; Leaves from 1 large bunch parsley; Tops from 1 bunch watercress

Servings: persons

4 rib steaks (sometimes called entrecote or club steaks), about 1 inch thick
Sea salt and freshly ground black pepper
1 1/2 tablespoons salt-cured capers, rinsed thoroughly
1 tablespoon horseradish, more to taste
1 tablespoon freshly squeezed lemon juice
1/2 tablespoon Dijon mustard
1/2 tablespoon coarse-grain mustard
1/4 cup extra virgin olive oil
2 cups day-old bread cut into 1-inch cubes, lightly toasted
Leaves from 1 large bunch parsley
Tops from 1 bunch watercress

1
Line a broiler pan with aluminum foil and heat broiler.
2
Season steaks with salt and pepper.
3
Put steaks on broiler pan and broil for 5 minutes on each side for rare.
4
Meanwhile, in a salad bowl, whisk together capers, horseradish, lemon juice, mustards and olive oil.
5
Season with salt and pepper.
6
Add toasted bread cubes, parsley and watercress and toss until lightly wilted.
7
When steaks are done, let them rest for 5 minutes on a cutting board.
8
Slice and arrange on a platter.
9
Pour about 1 tablespoon of juices on cutting board into salad and toss once more.
10
Pour remaining juices over steak.
11
Serve, passing salad.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 rib steaks (sometimes called entrecote or club steaks), about 1 inch thick, Sea salt and freshly ground black pepper, 1 1/2 tablespoons salt-cured capers, rinsed thoroughly, 1 tablespoon horseradish, more to taste, and more.

Yes, Rib Steaks With Parsley And Crouton Salad 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.

That's it — enjoy your meal!

Rib Steaks With Parsley And Crouton Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions