Rib Steaks With Parsley And Crouton Salad

• 4 rib steaks (sometimes called entrecote or club steaks), about 1 inch thick
• Sea salt and freshly ground black pepper
• 1 1/2 tablespoons salt-cured capers, rinsed thoroughly
• 1 tablespoon horseradish, more to taste
• 1 tablespoon freshly squeezed lemon juice
• 1/2 tablespoon Dijon mustard
• 1/2 tablespoon coarse-grain mustard
• 1/4 cup extra virgin olive oil
• 2 cups day-old bread cut into 1-inch cubes, lightly toasted
• Leaves from 1 large bunch parsley
• Tops from 1 bunch watercress

1. Line a broiler pan with aluminum foil and heat broiler.
2. Season steaks with salt and pepper.
3. Put steaks on broiler pan and broil for 5 minutes on each side for rare.
4. Meanwhile, in a salad bowl, whisk together capers, horseradish, lemon juice, mustards and olive oil.
5. Season with salt and pepper.
6. Add toasted bread cubes, parsley and watercress and toss until lightly wilted.
7. When steaks are done, let them rest for 5 minutes on a cutting board.
8. Slice and arrange on a platter.
9. Pour about 1 tablespoon of juices on cutting board into salad and toss once more.
10. Pour remaining juices over steak.
11. Serve, passing salad.

entrecote, salt, saltcured capers, horseradish, freshly squeezed lemon juice, mustard, coarsegrain mustard, extra virgin olive oil, bread, parsley, watercress

Taken from cooking.nytimes.com/recipes/7597 (may not work)