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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 Time

10m

Cook Time

Total Time

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.