Grilled Steak Salad With Caper Vinaigrette

Add grilled steak to a bed of watercress and vegetables and toss with a tangy homemade dressing for a hearty main-dish salad. (This recipe is great with leftover beef.) From the July, 2003 Cooking Light Magazine.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Salad

• 1  lb beef tenderloin, trimmed
•  cooking spray
• 4  cups water
• 1⁄2 lb  cut green beans
• 4  cups  trimmed watercress (about 1 bunch)
• 1  cup grape tomatoes, halved
• 3⁄4 cup  thinly sliced red onion
• 1 (8 ounce) package  pre-sliced mushrooms
• 1 (7 3/4ounce) can hearts of palm, rinsed and drained

• Dressing

• 1⁄4 cup red wine vinegar
• 1 1⁄2 tablespoons fresh lemon juice
• 1  tablespoon capers
• 1  tablespoon  honey mustard
• 2  teaspoons extra virgin olive oil
• 1⁄2 teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper

Directions

1. Prepare grill.
2. To prepare salad, place the beef on grill rack coated with cooking spray, and grill 7 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut the steak diagonally across grain into thin slices. Place beef in a large bowl.
3. Bring water to a boil in a saucepan; add beans. Cover and cook 3 minutes or until crisp-tender. Rinse with cold water; drain well. Add beans, watercress, tomatoes, onion, mushrooms, and hearts of palm to beef, and toss gently to combine.
4. To prepare dressing, combine red wine vinegar and remaining ingredients, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.