Grilled-Steak And Arugula Salad With Mustard Caper Vinaigrette

The new fridge arrived today! (Whoo Hoo!)  It was a soccer night, so I make a steak salad, but I made a new one.  My only divergence from the recipe was I used about half the meat.  It was delish!  I like my salad a bit more but it is pretty close!  I made garlic bread out of last night's leftover baguette!


Grilled-Steak And Arugula Salad With Mustard Caper Vinaigrette1 1/2 lb sirloin steak,about 1 inch thick
 6 T  olive oil
 Salt
 Fresh-ground black pepper
 1 lb arugula,leaves washed and torn in half (about 2
 2 c  halved cherry tomatoes (about 3/4 pound)
1 1/2 t  Dijon mustard
1/2 t  anchovy paste
1 T  red- or white-wine vinegar
 2 T  drained capers
1.Light the grill or heat the broiler. Coat the steak with 1
tablespoon of the oil. Sprinkle the steak with 1/2 teaspoon salt and
1/4 teaspoon pepper. Grill or broil the steak for 5 minutes. Turn the
meat and cook to your taste, about 5 minutes longer for medium rare.
Transfer the steak to a carving board and leave to rest in a warm spot
for 5 minutes.
2.Meanwhile, put the arugula on a platter or on individual plates. Top
with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.
3.In a medium glass or stainless-steel bowl, whisk together the mustard,
anchovy paste, vinegar, capers, 1/4 teaspoon salt, and 1/8 teaspoon
pepper. Add the remaining 5 tablespoons oil slowly, whisking.
4.Slice the steak on the diagonal. Put the slices on top of the arugula
and tomatoes and drizzle the vinaigrette over all.

Notes
Variation Use two quarts of watercress or spinach leaves instead of the
arugula.