Steak, Bacon, and Arugula Salad
Cold sliced ribeye and crisp bacon sit on peppery arugula in this hearty main-course salad. The dressing is the clever part: bacon fat is whisked in with olive oil, mustard and red wine vinegar, so the smoky pork flavor runs through every leaf. The steak is seared hard, finished gently, then chilled, which makes it easy to slice thin and ideal for a make-ahead summer meal.
Instructions
Brush the steaks with 1 tbsp of the olive oil and season them generously with salt and freshly ground black pepper.
Grill the steaks over very high heat for 1 minute. Rotate them 90 degrees and cook another minute, then flip and repeat the same two timed sides on the other face.
Move the steaks to medium heat and keep turning them often until they reach the doneness you want. The source gives 145°F for medium rare, 160°F for medium and 170°F for well done.
Refrigerate the steaks until they are thoroughly chilled.
Mix the remaining olive oil with the bacon fat. In a separate bowl, stir together the mustard and vinegar, then slowly stream in the oil mixture while whisking constantly until the dressing comes together.
Slice the chilled steaks thinly across the grain, holding the knife at roughly a 45 degree angle.
In your serving bowl, toss the sliced steak, arugula and bacon pieces with the dressing. Chill the salad until cold and serve it cold.
Make it personal.
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