RCI-VG.001.0028.001
Steak, Bacon, and Arugula Salad
Steak, Bacon, and Arugula Salad from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- arugula (rocket)2 cups
- (6-8 ounce) beef ribeye steaks2 unit
- Salt and freshly ground black pepper1 unit
- minus 1 tbs extra-virgin olive oil3/4 cupdivided
- red wine vinegar1/4 cup
- Dijon mustard1 1/4 tsp
- rashers bacon5 unitcut into 1 1/2 inch pieces and crisp-cooked
- tbs rendered bacon fat2 unit
Method
1
Brush steaks with 1 tbs olive oil. Sprinkle liberally with salt and freshly ground black pepper.
2
Grill over very high heat 1 minute. Twist 90 degrees, cook for another 1 minute, then flip and repeat 1 more time.
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)
4
Refrigerate steaks until chilled.
5
Combine remaining oil and bacon fat. In another bowl, combine mustard and vinegar. Slowly stream in olive oil while whisking continuously.
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.