Cookbook:Steak, Bacon, and Arugula Salad

From Wikibooks, the open-content textbooks collection

Cookbook | Recipes

[edit] Ingredients

2 cups arugula lettuce

2 (6-8 ounce) beef ribeye steaks

Kosher salt and freshly ground black pepper

3/4 cup minus 1 tbs extra-virgin olive oil, divided

1/4 cup red wine vinegar

1 1/4 tsp Dijon mustard

5 rashers bacon, cut into 1 1/2 inch pieces and crisp-cooked

2 tbs rendered bacon fat

[edit] Directions

Brush steaks with 1 tbs olive oil. Sprinkle liberally with kosher salt and freshly ground black pepper.

1. Grill over very high heat 1 minute. Twist 90 degrees, cook for another 1 minute, then flip and repeat 1 more time.
2. 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)
3. Refridgerate steaks until chilled.
4. Combine remaining oil and bacon fat. In another bowl, combine mustard and vinegar. Slowly stream in olive oil while whisking continously.
5. Slice steaks thinly across the grain at a 45 degree angle. Toss together remaining ingredients and dressing in your serving bowl and refridgerate until chilled. Serve cold.