Instructions: Nothing beats the taste of a good grilled steak, but these days we are told to cut down on our red-meat consumption for our healths sake. So heres a dish in which you can get the taste of steak without the guilt. Using less meat also makes it less expensive, so you can afford a really great piece of steak. The concentrated sweetness of oven-dried tomatoes is particularly good with this salad, and they are very easy to make, but you can also use good-quality fresh plum tomatoes. This simple dressing is a good one to put over baked potatoes or, if you have any of last nights leftover fish, mix it with this dressing for a quick fish salad.

Author: Chris Schlesinger/John Willoughby Publication: Lettuce in Your Kitchen

1 Prepare a very hot fire in your grill.

2 In a small bowl, combine the mustard and olive oil, and whisk to blend. Add all the remaining dressing ingredients; the lemon juice, capers, parsley, and salt and pepper to taste. Whisk together well and set aside.

3 Sprinkle the steak liberally with salt and pepper and grill over a very hot fire until well seared, 2 to 5 minutes per side, depending on the thickness of the meat. (The steak should be very well seared but still very rare in the middle.) Remove from the heat and, when cool enough to handle, slice thinly.

4 In a large bowl, combine the arugula, olives, and tomatoes. Stir the dressing well, add just enough to moisten the ingredients (there will be some dressing left over), and toss to coat. Place the dressed salad on individual serving plates, top each serving with some steak slices, and shave the Parmesan over the top with a vegetable peeler or cheese slicer. Serve at once.

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