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Rib Steaks with Parsley and Crouton Salad

Here, broiled club steaks are served with parsley and watercress salad, flecked with capers and large, rustic croutons.
Yield: 4
Cook Time: 20 minutes
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
Directions
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.

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.

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.
Serve With:

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