Beef Steaks With Arugula And Raisin Salad - cooking recipe

Ingredients

1 medium red onion, thinly sliced
1/4 cup red wine vinegar
1 tbsp brown sugar
1 3/4 lbs beef sirloin steak
2 tsp finely grated lemon peel
1 tbsp coarsely chopped fresh tarragon
1/2 cup loosely packed fresh flat-leaf parsley leaves
1 tsp Dijon mustard
6 None drained anchovy fillets
1 tsp drained capers, rinsed
3 tbsp butter
5 oz baby arugula leaves
2/3 cup golden raisins
1 tbsp lemon juice
2 tbsp olive oil

Preparation

Combine the onion, vinegar and sugar in a medium saucepan; bring to a boil, stirring. Boil, stirring occasionally, for 5 mins or until the onion is tender. Remove the pan from heat. Let stand for 5 mins; drain.
Meanwhile, heat an oiled grill pan on high heat or preheat the grill to medium-high. Season the beef. Cook for 5 mins on each side or until cooked to desired doneness. Let stand, loosely covered with foil, 5 mins.
In a mortar and pestle, pound the lemon peel, herbs, mustard, anchovies and caper until combined. Add the butter and pound to combine.
Place the pickled onion in a large bowl with the arugula, raisins, lemon juice and oil; toss gently to combine. Season to taste.
Serve the beef topped with the butter mixture. Accompany with salad.