Beef paillards with arugula and capers
Instructions:
- Cut open two sides of a resealable plastic bag. Place 1 steak in the bag; pound to ?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.