Beef Paillards with Arugula and Capers

• 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

1. Cut open two sides of a resealable plastic bag.
2. Place 1 steak in the bag; pound to 1/4-inch thickness with a meat pounder.
3. Transfer to a nonmetal container.
4. Repeat with the remaining steaks.
5. Add the marinade.
6. Chill 2 hours.
7. Place the onion in a bowl with the red-wine vinegar and salt to taste; toss to combine.
8. Heat a grill or grill pan.
9. Place the arugula, celery, lemon juice, and olive oil in a medium bowl; toss to combine.
10. Season with salt and pepper.
11. Remove the meat from the marinade; season with salt and pepper.
12. Grill for 1 minute on each side, until browned.
13. To serve, place 2 pieces of beef on each plate; sprinkle with capers.
14. Top with arugula salad and pickled onions, dividing evenly.

beef tenderloin, marinade, red onion, redwine vinegar, salt, baby arugula, celery, lemon juice, extravirgin olive oil, freshly ground pepper, capers

Taken from www.epicurious.com/recipes/food/views/beef-paillards-with-arugula-and-capers-392544 (may not work)