One more recipe for our leftover London Broil. This was good – I didn’t need quite as much parmesan. I subbed a mix of delicate greens for the arugula because our store was out of it. I also threw on about 1 oz of homemade croutons before I served it (not pictured), and cut down the oil pretty significantly.
2 tablespoons (25g) capers, drained, rinsed, and chopped (I didn’t think to chop mine)
2 teaspoons (10ml) whole grain mustard
1 tablespoon (15ml) juice from 1/2 lemon, the other half cut into wedges
3 tablespoons (45ml) extra-virgin olive oil (I used only about 1 tbsp here and still didn’t use all the dressing)
Kosher salt and freshly ground black pepper
3 ounces arugula leaves (I used mixed greens)
1 1/2 ounces (45g) red onion, very thinly sliced
4 oz leftover cooked steak, sliced as thinly as possible
1 ounce (30g) Parmigiano Reggiano, shaved with a vegetable peeler
Whisk together capers, mustard, lemon juice, and olive oil in a medium bowl. Season to taste with salt and pepper. Add arugula and red onion and toss to coat. Transfer to a serving dish, arrange steak and Parmesan shavings on top, and drizzle with any dressing remaining in the bowl. Sprinkle steak with a little salt and pepper. Serve with lemon wedges.