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Grilled Steak and Arugula Salad with Mustard Caper Vinaigrette

Source: Quick from Scratch - Soups and Salads
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
No wimpy little salad here. Thick slices of steak top peppery greens with a boldly flavored dressing over all. It's entirely satisfying.
RECIPE INGREDIENTS
For the Steak:
1 1/2 pounds sirloin steak, about 1 inch thick
6 tablespoons olive oil
Salt
Fresh-ground black pepper
For the Salad:
1 pound arugula, leaves washed and torn in half (about 2 1/2 quarts)
2 cups halved cherry tomatoes (about 3/4 pound)
For the Vinaigrette:
1 1/2 teaspoons Dijon mustard
1/2 teaspoon anchovy paste
1 tablespoon red wine vinegar or white wine vinegar
2 tablespoons drained capers
Grilled Steak and Arugula Salad with Mustard Caper Vinaigrette Recipe at Cooking.com
DIRECTIONS
FOR THE STEAK:
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.


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


FOR THE VINAIGRETTE:
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.


TO SERVE:
Slice the steak on the diagonal. Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.


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


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Steak Salads
 Center-Stage Salads
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 492
Fat. Total: 32g
Fiber: 3g
Carbohydrates, Total: 9g
Sodium: 601mg
% Cal. from Fat: 59%
Cholesterol: 116mg
Protein: 43g
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