Name: Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette
Yield: 4
Ingredients: 1 1/2 lb. sirloin steak -; 6 tbsp. olive oil -; Salt -; Fresh-ground black pepper -; 1 lb. arugula -; 2 c. halved cherry tomatoes (about 3/4 pound) -; 1 1/2 tsp. Dijon mustard -; 1/2 tsp. anchovy paste -; 1 tbsp. red- or white-wine vinegar -; 2 tbsp. drained capers -

Ingredients for - Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette

1. 1 1/2 lb. sirloin steak

2. 6 tbsp. olive oil

3. Salt

4. Fresh-ground black pepper

5. 1 lb. arugula

6. 2 c. halved cherry tomatoes (about 3/4 pound)

7. 1 1/2 tsp. Dijon mustard

8. 1/2 tsp. anchovy paste

9. 1 tbsp. red- or white-wine vinegar

10. 2 tbsp. drained capers

How to cook deliciously - Grilled-Steak and Arugula Salad with Mustard Caper Vinaigrette

1 . Stage

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 . Stage

Meanwhile, put the arugula on a platter or on individual plates. Top with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.

3 . Stage

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 . Stage

Slice the steak on the diagonal. Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.

5 . Stage

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

6 . Stage

Wine Recommendation: The great red grape of Italy's Piedmont is the nebbiolo, the basis of Barolo and Barbaresco, two complex, powerful, expensive wines. Purchase instead a Nebbiolo delle Langhe for a more frugal, lighter, but equally delicious experience.