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Beef Paillards with Arugula and Capers

Beef Paillards with Arugula and Capers

Martha Stewart Living, March 2006 http://www.marthastewart.com/333860/beef-paillards-with-arugula-and-capers
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  • Yield Serves 6

Ingredients

    • 2 1/4 pounds top round of beef, cut into twelve 3-ounce steaks
    • Olive Oil-Herb Marinade (http://www.marthastewart.com/259928/olive-oil-herb-marinade)
    • 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

  1. 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.
  2. Place onion in a small bowl with red-wine vinegar, and season with salt; toss to combine.
  3. 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.

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