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.
Light the grill or heat the broiler
Coat the steak with 1 tablespoon of the oil
Sprinkle the steak with salt and pepper.
Grill or broil the steak for 5 minutes
Turn the meat and cook to taste. This will be 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.
Meanwhile, put the arugula on a platter or on individual plates
Top with the cherry tomatoes and sprinkle with salt.
In a medium glass or stainless-steel bowl, whisk together the mustard, anchovy paste, vinegar, capers, salt and 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.
- 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
Have your own special recipe to share? Submit Your Recipe Today!