SIRLOIN - GRILLED WITH ARUGULA SALAD AND MUSTARD CAPER VINAIGRETTE

By akselden

Ingredients

• 1 1/2 lb. sirloin steak, about 1 inch thick
• 6 T. olive oil
• Salt
• Fresh-ground black pepper
• 1 lb. arugula, leaves washed and torn in half (about 2 1/2 quarts)
• 2 C. halved cherry tomatoes (about 3/4 pound)
• 1 1/2 tsp. Dijon mustard
• 1/2 tsp. anchovy paste
• 1 T. red- or white-wine vinegar
• 2 T. drained capers

Preparation

Step 1

1. Light the grill or heat the broiler. Coat the steak with 1 T. of the oil. Sprinkle the steak with 1/2 tsp. salt and 1/4 tsp. 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 tsp. salt.

3. In a medium glass or stainless-steel bowl, whisk together the mustard, anchovy paste, vinegar, capers, 1/4 tsp. salt, and 1/8 tsp. pepper. Add the remaining 5 T. 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.


Variation Use two quarts of watercress or spinach leaves instead of the arugula.