Steak Salad With Arugula, Parmesan & Crispy Capers
Serves 2 The only thing remotely time-consuming about this steak salad from The Chronicle archives are the crispy capers, so by all means skip them if they seem like too much of a hassle (though they do add a little somethin’). Instead, you could garnish each plate with a handful of quality croutons or crispy onions and a spoonful of plain capers. Make this with baby or wild arugula, which has smaller leaves than regular arugula, and serve with good bread.
The crispy capers
½ to 1 cup vegetable oil 2 tablespoons large
capers, drained well 1 tablespoon flour
The salad
12 ounces boneless rib-eye or New York steak Kosher salt and ground
black pepper, to taste 1 to 2 tablespoons
vegetable or olive oil 3 to 4 ounces arugula leaves, preferably baby or wild arugula 2 teaspoons fresh lemon juice, or to taste 1 tablespoon extra virgin olive oil, or to taste Parmesan cheese shavings (about 1 ounce total)
To make the crispy capers: Pour enough oil to fill a small saucepan by a few inches and place over medium heat until it reaches 350 degrees on a deep-fry thermometer.
Toss the capers in a small bowl with the flour. Place in a fine-mesh strainer and shake gently over a bowl to remove excess flour.
Place a slotted spoon next to the stove. To test the oil, drop one caper in the oil. It should bubble vigorously. When the oil is hot, add the capers to the pan and allow them to cook until the coating just sets, about 15 to 30 seconds; cook them too long and the batter may fall off. Remove with the slotted spoon and drain on paper towels.
To make the salad: Season the steak well with salt and pepper on both sides. Heat a medium skillet over mediumhigh heat. When it's hot, add just enough oil to barely cover the bottom of the pan. Allow the oil to heat up, then add the steak. Sear, undisturbed, 5 minutes per side for medium-rare. Remove from the pan, tent with foil and let rest 10 minutes before slicing thinly.
Meanwhile, place the arugula in a medium bowl. Drizzle with the lemon juice, extra virgin olive oil and salt and pepper to taste. Shave some Parmesan over the top with a vegetable peeler, and toss the arugula until coated. Taste and adjust seasoning with salt and pepper and add more olive oil if it tastes too tart, or more lemon if it tastes bland.
Plate the salad and top each with the steak, capers and a few more shavings of cheese.
Per serving: 410 calories, 42 g protein, 2 g carbohydrate, 26 g fat (10 g saturated), 110 mg cholesterol, 662 mg sodium, 1 g fiber.