pat's Recipe

Beef Paillards with Arugula and Capers

Category: Steaks

2 1/4 pounds top round of beef, cut into twelve 3-ounce steaks
Olive Oil-Herb Marinade (recipe follows)
1 small red onion, cut into paper-thin slices
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
6 ounces baby arugula (or chopped arugula)
2 ribs celery, very thinly sliced on the bias
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1/4 cup capers, rinsed and drained

Directions
Cut open two sides of a resealable plastic bag. Place 1 steak in bag; pound to 1/4-inch thickness with a meat pounder. Transfer to a large baking dish. Repeat with remaining steaks. Add marinade. Chill 2 hours.
Place onion in a small bowl with red-wine vinegar, and season with salt; toss to combine.
Heat a grill or grill pan. Place arugula, celery, lemon juice, and olive oil in a medium bowl; toss to combine. Season with salt and pepper. Remove meat from marinade; discard marinade. Season meat with salt and pepper. Grill until browned, about 1 minute on each side. Place two pieces of beef on each plate; sprinkle with capers. Top with arugula salad and pickled onions.

Serves 6.

Olive Oil-Herb Marinade
Makes about 1/2 cup

1/3 cup extra-virgin olive oil
2 sprigs fresh rosemary, crushed
3 sprigs fresh thyme
3 large cloves garlic, smashed
2 tablespoons red-wine vinegar
1 pinch of freshly ground pepper

Directions
Combine oil, rosemary, thyme, garlic, vinegar, and pepper; stir to combine.

Makes about 1/2 cup.