Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette Recipe

Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette Recipe

How To Make Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette

Generous portions of steak are served on top this peppery arugula salad and dressed with a mustard-anchovy sauce to make a boldly-flavored dish.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



  • lbsirloin steak
  • 6tbspolive oil
  • salt
  • fresh ground black pepper
  • 1lbarugula
  • 2cupcherry tomatoes,(about ¾ lb), halved
  • tspdijon mustard
  • ½tspanchovy paste
  • 1tbspred or white wine vinegar
  • 2tbspcapers,drained


  1. Light the grill or heat the broiler

  2. Coat the steak with 1 tablespoon of the oil

  3. Sprinkle the steak with salt and pepper.

  4. Grill or broil the steak for 5 minutes

  5. Turn the meat and cook to taste. This will be about 5 minutes longer for medium-rare.

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

  7. Meanwhile, put the arugula on a platter or on individual plates

  8. Top with the cherry tomatoes and sprinkle with salt.

  9. In a medium glass or stainless-steel bowl, whisk together the mustard, anchovy paste, vinegar, capers, salt and pepper.

  10. Add the remaining 5 tablespoons oil slowly, whisking.

  11. Slice the steak on the diagonal

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


  • Calories: 593.98kcal
  • Fat: 45.65g
  • Saturated Fat: 12.76g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 25.33g
  • Polyunsaturated Fat: 3.54g
  • Carbohydrates: 8.63g
  • Fiber: 3.38g
  • Sugar: 4.67g
  • Protein: 38.02g
  • Cholesterol: 133.10mg
  • Sodium: 936.82mg
  • Calcium: 242.95mg
  • Potassium: 1175.13mg
  • Iron: 4.74mg
  • Vitamin A: 172.47µg
  • Vitamin C: 29.19mg
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