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Recipe: Arugula And Seared Sirloin Salad
Similar Categories: Arugula, Seared, Sirloin, Salad
Serving Size : 6
1 tablespoon whole-grain mustard
3/4 cup extra-virgin olive oil
1/4 cup lemon juice -- fresh
2 tablespoons capers
1/4 cup parsley -- finely chopped
Salt and freshly cracked black pepper -- to taste
1 pound sirloin -- cut as thick as
-- possible
1 bunch arugula -- trimmed, cleaned
-- and dried
1/2 cup olives -- kalamata, pitted
8 plum tomato -- halved, oven-dried
1/2 pound Parmesan cheese
1 Prepare a very hot fire in your grill.
2 In a small bowl, combine the mustard and olive oil, and whisk to
blend. Add all the remaining dressing ingredients; the lemon juice,
capers, parsley, and salt and pepper to taste. Whisk together well
and set aside.
3 Sprinkle the steak liberally with salt and pepper and grill over a
very hot fire until well seared, 2 to 5 minutes per side, depending
on the thickness of the meat. (The steak should be very well seared
but still very rare in the middle.) Remove from the heat and, when
cool enough to handle, slice thinly.
4 In a large bowl, combine the arugula, olives, and tomatoes. Stir
the dressing well, add just enough to moisten the ingredients (there
will be some dressing left over), and toss to coat. Place the dressed
salad on individual serving plates, top each serving with some steak
slices, and shave the Parmesan over the top with a vegetable peeler
or cheese slicer. Serve at once.
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