Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette Recipe

Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette Recipe

  • 1 1/2 pounds sirloin steak, about 1 inch thick
  • 6 tablespoons olive oil
  • Salt
  • Fresh-ground black pepper
  • 1 pound arugula, leaves washed and torn in half
  • 2 cups halved cherry tomatoes
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon anchovy paste
  • 1 tablespoon red or white wine vinegar
  • 2 tablespoons drained capers
  1. 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.
  2. Meanwhile, put the arugula on a platter or on individual plates. Top with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.
  3. 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.
  4. Slice the steak on the diagonal. Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.
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