Peppered Steak, Caper and Potato Salad

image :  Peppered Steak, Caper and Potato Salad


  • 2 New York steaks, thinly sliced
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper
  • 1 lb (500g) little new potatoes
  • 1/4 cup olive oil
  • 2 tablespoon red wine vinegar
  • 2 tablespoon lemon juice
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons capers, coarsely chopped
  • 1/2 teaspoon granulated sugar
  • salt and freshly ground pepper
  • 2 to 3 cups arugala


Drizzle beef with oil, sprinkle with salt. Generously sprinkle with pepper. Heat a large frying pan over medium high heat. Cook beef in 2 batches until just browned. Remove from pan.

Place potatoes in large saucepan. Cover with water and add a pinch of salt. Cook for about 15 minutes or until tender; drain. Let cool. Cut potatoes in half. Whisk oil, vinegar, juice, basil, capers, sugar and a pinch of salt and pepper in a large bowl. Add potatoes, beef and arugula. Toss to combine.

Serves 4.