Ingredients

serves 6

　　2 1/4 pounds beef tenderloin, cut into 12 3-ounce steaks

　　Basic Marinade (page 647)

　　1 small red onion, cut in paper-thin rounds

　　3 tablespoons red-wine vinegar

　　Coarse salt

　　6 ounces baby arugula or chopped arugula

　　2 ribs celery, very thinly sliced on the bias

　　1 tablespoon fresh lemon juice

　　1 tablespoon extra-virgin olive oil

　　Freshly ground pepper

　　1/4 cup capers, drained

　　

Step 1

Cut open two sides of a resealable plastic bag. Place 1 steak in the bag; pound to 1/4-inch thickness with a meat pounder. Transfer to a nonmetal container. Repeat with the remaining steaks. Add the marinade. Chill 2 hours.

　　

Step 2

Place the onion in a bowl with the red-wine vinegar and salt to taste; toss to combine.

　　

Step 3

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.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.