Ingredients
- arugula2 cup
- beef ribeye steak, 12–16 ounces2 piece
- salt
- black pepper, freshly ground
- olive oil, extra-virgin; minus 1 tbsp; divided3/4 cup
- red wine vinegar1/4 cup
- dijon mustard1 1/4 tsp
- bacon, cut into 1½-inch pieces and crisp-cooked5 rasher
- bacon fat, rendered2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Brush steaks with 1 tbsp olive oil. Sprinkle liberally with salt and freshly ground black pepper.
Grill over very high heat 1 minute. Rotate 90 degrees, cook for another 1 minute, then flip and repeat 1 more time.
Move to medium heat and cook, turning often, until desired "doneness" is achieved (145°F for medium rare, 160°F for medium, and 170°F for toast)
Refrigerate steaks until chilled.
Combine remaining oil and bacon fat. In another bowl, combine mustard and vinegar. Slowly stream in olive oil while whisking continuously.
Slice steaks thinly across the grain at a 45 degree angle. Toss together remaining ingredients and dressing in your serving bowl and refrigerate until chilled. Serve cold.