Rib Steaks With Parsley And Crouton Salad
Published April 29, 2003
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 rib steaks (sometimes called entrecôte or club steaks), about 1 inch thick
Sea salt and freshly ground black pepper
1 ½ tablespoons salt-cured capers, rinsed thoroughly
1 tablespoon horseradish, more to taste
1 tablespoon freshly squeezed lemon juice
½ tablespoon Dijon mustard
½ tablespoon coarse-grain mustard
¼ 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
Nutritional analysis per serving (4 servings)
12 grams carbs; 319 milligrams cholesterol; 1372 calories; 55 grams monosaturated fat; 6 grams polyunsaturated fat; 44 grams saturated fat; 110 grams fat; 6 grams trans fat; 2 grams fiber; 1235 milligrams sodium; 85 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
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.
Private Notes