Rib Steaks With Parsley And Crouton Salad

Name: Rib Steaks With Parsley And Crouton Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 4 rib steaks (sometimes called entrecôte or club steaks), about 1 inch thick; Sea salt and freshly ground black pepper; 1 1/2 tablespoons salt-cured capers, rinsed thoroughly; 1 tablespoon horseradish, more to taste; 1 tablespoon freshly squeezed lemon juice; 1/2 tablespoon Dijon mustard; 1/2 tablespoon coarse-grain mustard; 1/4 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

By Amanda Hesser

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

4rib steaks (sometimes called entrecôte or club steaks), about 1 inch thick
Sea salt and freshly ground black pepper
1½tablespoons salt-cured capers, rinsed thoroughly
1tablespoon horseradish, more to taste
1tablespoon freshly squeezed lemon juice
½tablespoon Dijon mustard
½tablespoon coarse-grain mustard
¼cup extra virgin olive oil
2cups day-old bread cut into 1-inch cubes, lightly toasted
Leaves from 1 large bunch parsley
Tops from 1 bunch watercress

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.