Steak, Bacon, and Arugula Salad

• 2 cups arugula (rocket)
• 2 ea. (12–16 ounces) beef ribeye steaks
• Salt
• Freshly ground black pepper
• ¾ cup minus 1 tbsp extra-virgin olive oil, divided
• ¼ cup red wine vinegar
• 1 ¼ tsp Dijon mustard
• 5 rashers bacon, cut into 1½-inch pieces and crisp-cooked
• 2 tbsp rendered bacon fat

Ingredients for 8 servings (795 g) · the original recipeShow how each ingredient was counted

Method

1. 1

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

2. 2

   Grill over very high heat 1 minute. Rotate 90 degrees, cook for another 1 minute, then flip and repeat 1 more time.

   Grill or barbecueStovetop
3. 3

   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)

   Stovetop
4. 4

   Refrigerate steaks until chilled.

5. 5

   Combine remaining oil and bacon fat. In another bowl, combine mustard and vinegar. Slowly stream in olive oil while whisking continuously.

6. 6

   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.