Ingredients
- 4 rib steaks (sometimes called entrecôte or club steaks), about 1 inch thick
- Sea salt and freshly ground black pepper
- 1 ½ tablespoons salt-cured capers, rinsed thoroughly
- 1 tablespoon horseradish, more to taste
- 1 tablespoon freshly squeezed lemon juice
- ½ tablespoon Dijon mustard
- ½ tablespoon coarse-grain mustard
- ¼ cup extra virgin olive oil
- 2 cups day-old bread cut into 1-inch cubes, lightly toasted
- Leaves from 1 large bunch parsley
- Tops from 1 bunch watercress
- Nutritional Information
Nutritional analysis per serving (4 servings)
1242 calories; 86 grams fat; 32 grams saturated fat; 4 grams trans fat; 43 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 95 grams protein; 281 milligrams cholesterol; 392 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Line a broiler pan with aluminum foil and heat broiler. Season steaks with salt and pepper. Put steaks on broiler pan and broil for 5 minutes on each side for rare.
- Meanwhile, in a salad bowl, whisk together capers, horseradish, lemon juice, mustards and olive oil. Season with salt and pepper. Add toasted bread cubes, parsley and watercress and toss until lightly wilted.
- When steaks are done, let them rest for 5 minutes on a cutting board. Slice and arrange on a platter. Pour about 1 tablespoon of juices on cutting board into salad and toss once more. Pour remaining juices over steak. Serve, passing salad.
Dining and Cooking