Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette

Name: Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons anchovy paste; 454 grams arugula, leaves washed and torn in half (about 2 1/2 quarts); 2 Tbsps drained capers; 340 grams cups halved cherry tomatoes (about; 2 teaspoons Dijon mustard; 4 servings Fresh-ground black pepper; 6 Tbsps olive oil; 4 servings Salt; 680 grams sirloin steak, about 1 inch thick; 1 Tbsp red- or white-wine vinegar

Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette might be a good recipe to expand your main course repertoire. This recipe makes 4 servings with 464 calories, 41g of protein, and 30g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. 1 person found this recipe to be flavorful and satisfying. If you have anchovy paste, olive oil, capers, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Light the grill or heat the broiler. Coat the steak with 1 tablespoon of the oil.

Ingredients you will need

Steak

Cooking Oil

Equipment you will use

Broiler

Grill

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.

Ingredients you will need

Pepper

Steak

Meat

Salt

Equipment you will use

Grill

Transfer the steak to a carving board and leave to rest in a warm spot for 5 minutes.

Ingredients you will need

Steak

Meanwhile, put the arugula on a platter or on individual plates. Top with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.

Ingredients you will need

Cherry Tomato

Arugula

Salt

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.

Ingredients you will need

Anchovy Paste

Mustard

Vinegar

Capers

Pepper

Salt

Equipment you will use

Whisk

Bowl

Add the remaining 5 tablespoons oil slowly, whisking.

Ingredients you will need

Cooking Oil

Equipment you will use

Whisk

Slice the steak on the diagonal.

Ingredients you will need

Steak

Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.

Ingredients you will need

Vinaigrette

Tomato

Arugula

Variation:: Use two quarts of watercress or spinach leaves instead of the arugula.

Ingredients you will need

Spinach

Watercress

Arugula

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.

Ingredients you will need

Wine