BEEF PAILLARDS WITH ARUGULA AND CAPERS

Beef Paillards with Arugula and Capers image

Yield serves 6

Number Of Ingredients 11

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2 1/4 pounds beef tenderloin, cut into 12 3-ounce steaks
Basic Marinade (page 647)
1 small red onion, cut in paper-thin rounds
3 tablespoons red-wine vinegar
Coarse salt
6 ounces baby arugula or chopped arugula
2 ribs celery, very thinly sliced on the bias
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Freshly ground pepper
1/4 cup capers, drained

Steps:

Cut open two sides of a resealable plastic bag. Place 1 steak in the bag; pound to 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with the remaining steaks. Add the marinade. Chill 2 hours.
Place the onion in a bowl with the red-wine vinegar and salt to taste; toss to combine.
Heat a grill or grill pan. Place the arugula, celery, lemon juice, and olive oil in a medium bowl; toss to combine. Season with salt and pepper. Remove the meat from the marinade; season with salt and pepper. Grill for 1 minute on each side, until browned. To serve, place 2 pieces of beef on each plate; sprinkle with capers. Top with arugula salad and pickled onions, dividing evenly.