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Steak, Bacon, and Arugula Salad
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4613418
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 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
Directions
- 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.