Best Minute Steak With Roasted Fennel And Arugula And Caper Dressing Recipes

Grilled Filet Steak and Arugula image

Provided by Ina Garten

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked black peppercorns
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces baby arugula
1 (4-ounce) chunk good Parmesan cheese

Steps:

Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

Sauteed Fennel, Capers and Arugula image

Yield Makes 6 servings

Number Of Ingredients 7

1 teaspoon olive oil
1 1-pound fennel bulb, thinly sliced (about 3 cups)
1 cup thinly sliced leek (white and pale green parts only)
1/2 cup finely chopped orange bell pepper
1/4 cup drained capers
8 brine-cured black olives (such as Kalamata), pitted, thinly sliced
1 1/4 cups finely chopped fresh arugula leaves

Steps:

Heat oil in large nonstick skillet over medium-high heat. Add fennel, leek, bell pepper, capers and olives. Sauté until fennel is crisp-tender, about 3 minutes. Add arugula and sauté 1 minute. Season to taste with salt and pepper and serve.