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ingredients:
(serves 3-4)
marinated beefsteaks with capers, arugula, in red wine reduction:
11⁄2 pounds trimmed, boneless sirloin steak, 1⁄2 inch thick
Salt and
pepper
1⁄4 cup olive oil
1 tablespoon fresh lemon juice
Big pinch red
pepper flakes
1⁄3 cup chopped fresh parsley
2 tablespoons drained capers
1⁄2 cup red wine
1⁄4 cup balsamic vinegar
3-4 handfuls arugula or baby
lettuces (about 3 ounces)
4 radishes, trimmed, sliced (optional)
smashed potatoes:
3-4 medium Yukon Gold potatoes
1 teaspoon
salt
Olive oil
Salt and freshly ground pepper
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marinated beefsteaks with capers, arugula, in red wine reduction:
Serve these quick steaks with smashed potatoes
(Start the potatoes while the steaks are marinating)
1. Holding knife at
an angle, cut steak into three to four pieces. Sprinkle with salt and pepper.
2. Whisk
olive oil, lemon juice, red pepper flakes, and parsley in a glass dish large
enough to hold steaks in one layer. Add meat, coating with marinade. Cover and
refrigerate for at least 20 minutes.
3. Heat a stove-top grill
pan over medium-high heat. Drain steaks. Sauté for 2 minutes on each side for
medium rare. Remove to a platter. Reduce heat to low and add capers to the pan.
Cook briefly, then add red wine. Simmer for 1 minute. Add balsamic vinegar.
Cook, swirling the pan, for 2 more minutes. Set aside. Return meat and
accumulated juices to the pan and baste.
4. Divide the arugula
between the serving plates. Top with a steak, some capers, and a little sauce.
Arrange some radish slices on the side. Serve with smashed potatoes.
smashed potatoes:
1. Cut the unpeeled
potatoes into quarters or eighths if large. Place in a saucepan with salt and
enough water to cover. Bring to a slow boil. Boil gently until potatoes are
tender when pierced with a fork, about 10 minutes. Set aside.
2. When ready to serve,
drain the potatoes in a colander. Return to pan and mash with a fork. Add olive
oil, salt, and pepper to taste.
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