Grilled Steak Salad with Caper Vinaigrette

Ingredients

• ½ teaspoon sugar
• 1 ½ tablespoons fresh lemon juice
• 1 pound beef tenderloin, trimmed
• 1 cup grape tomatoes, halved
• 1 (7.75-ounce) can hearts of palm, rinsed and drained
• 2 teaspoons extravirgin olive oil
• Cooking spray
• + 12 more ingredients
• • 3 cups (1-inch) cut green beans (about 1/2 pound)
  • ½ teaspoon salt
  • 4 cups water
  • 1 tablespoon honey mustard
  • 4 cups trimmed watercress (about 1 bunch)
  • 1 tablespoon capers
  • 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
  • Dressing:

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...

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