Steak Carpaccio Salad

Name: Steak Carpaccio Salad
Prep time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 tablespoons (25g) capers, drained, rinsed, and chopped; 2 teaspoons (10ml) whole grain mustard; 1 tablespoon (15ml) juice from half a lemon, the other half cut into wedges; 3 tablespoons (45ml) extra-virgin olive oil; Kosher salt and freshly ground black pepper; 3 ounces arugula leaves (about 3 cups loosely packed; 85g); 1 1/2 ounces (45g) red onion, very thinly sliced; 4 to 6 ounces (115 to 170g) leftover cooked steak, sliced as thinly as possible; 1 ounce (30g) Parmigiano-Reggiano, shaved with a vegetable peeler

Prep 10m

Total 10m

This flavorful Steak Carpaccio Salad combines thinly sliced leftover steak with tangy capers, whole grain mustard, and lemon juice, all drizzled with extra-virgin olive oil. Served over a bed of peppery arugula and topped with thinly sliced red onion and shaved Parmigiano-Reggiano, it's a delicious and easy-to-make meal.