Ingredients
1½lbsirloin steak
6tbspolive oil
salt
fresh ground black pepper
1lbarugula
2cupcherry tomatoes,(about ¾ lb), halved
1½tspdijon mustard
½tspanchovy paste
1tbspred or white wine vinegar
2tbspcapers,drained
Preparation
Light the grill or heat the broiler
Coat the steak with 1 tablespoon of the oil
Sprinkle the steak with salt and pepper.
Grill or broil the steak for 5 minutes
Turn the meat and cook to taste. This will be 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.
Meanwhile, put the arugula on a platter or on individual plates
Top with the cherry tomatoes and sprinkle with salt.
In a medium glass or stainless-steel bowl, whisk together the mustard, anchovy paste, vinegar, capers, salt and pepper.
Add the remaining 5 tablespoons oil slowly, whisking.
Slice the steak on the diagonal
Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.
