- Special Pricing
No wimpy little salad here. Thick slices of steak top peppery greens with a boldly flavored dressing over all. It's entirely satisfying.
- For the Steak:
- 1 1/2 pounds sirloin steak, about 1 inch thick
- 6 tablespoons olive oil
- 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
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.
Slice the steak on the diagonal. Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.
Tip: You can use 2 quarts of watercress or spinach leaves instead of the arugula. WINE RECOMMENDATION:<BR>
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.
nutrition information per serving
492 calories; 32g total fat; 116mg cholesterol; 601mg sodium; 9g carbohydrates; 3g fiber; 43g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .