Grilled Steak Salad with Caper Vinaigrette

Grilled Steak Salad with Caper Vinaigrette
Photo by Photography: Randy Mayor

Ingredients

  • 1 ½ tablespoons fresh lemon juice
  • 1 cup grape tomatoes, halved
  • Cooking spray
  • ½ teaspoon sugar
  • 1 (7.75-ounce) can hearts of palm, rinsed and drained
  • 2 teaspoons extravirgin olive oil
  • 3 cups (1-inch) cut green beans (about 1/2 pound)
  • + 31 more ingredients
    • ½ teaspoon salt
    • 4 cups water
    • 1 tablespoon honey mustard
    • 4 cups trimmed watercress (about 1 bunch)
    • Salad:
    • ¼ cup red wine vinegar
    • 1 ½ tablespoons fresh lemon juice
    • 1 cup grape tomatoes, halved
    • Cooking spray
    • ½ teaspoon sugar
    • 1 (7.75-ounce) can hearts of palm, rinsed and drained
    • 2 teaspoons extravirgin olive oil
    • 3 cups (1-inch) cut green beans (about 1/2 pound)
    • ½ teaspoon salt
    • 4 cups water
    • 1 pound beef tenderloin, trimmed
    • 1 tablespoon capers
    • 1 (8-ounce) package presliced mushrooms
    • 1/8 teaspoon freshly ground black pepper
    • ¾ cup thinly sliced red onion
    • 1 pound beef tenderloin, trimmed
    • 1 tablespoon capers
    • Dressing:
    • Dressing:
    • 1 tablespoon honey mustard
    • 4 cups trimmed watercress (about 1 bunch)
    • Salad:
    • ¼ cup red wine vinegar
    • 1 (8-ounce) package presliced mushrooms
    • 1/8 teaspoon freshly ground black pepper
    • ¾ cup thinly sliced red onion

Prepare grill. To prepare salad, place the beef on grill rack coated with cooking spray, and grill 7 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut the steak diagonally across grain into thin slices. Place beef in a large bowl. Bring water to a boil in a sauce...

View full recipe at My Recipes

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