1 pound arugula washed and torn in half ( 2 1/2 quarts)
2 tablespoons capers drained
0.8 pound cherry tomatoes halved
1.5 teaspoons dijon mustard
4 servings fresh-ground pepper black
6 tablespoons olive oil
4 servings salt
1.5 pounds rump steak
1 tablespoon white-wine vinegar
Equipment
bowl
whisk
grill
broiler
Directions
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.
Meanwhile, put the arugula on a platter or on individual plates. Top with the cherry tomatoes and sprinkle with 1/8 teaspoon salt.
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.
Slice the steak on the diagonal.
Put the slices on top of the arugula and tomatoes and drizzle the vinaigrette over all.
Variation:: Use two quarts of watercress or spinach leaves instead of the arugula.
Wine Recommendation: The great red grape of Italy's Piedmont is the nebbiolo, the basis of Barolo and Barbaresco, two complex, powerful, expensive wines. Purchase instead a Nebbiolo delle Langhe for a more frugal, lighter, but equally delicious experience.
