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Category: Steaks
Prep Time: Cook Time: Total Time:
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.
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Beef Paillards with Arugula and Capers
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Category: Steaks
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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