Salad
Steak, Bacon, and Arugula Salad
Sign in to save Steak, Bacon, and Arugula Salad to your Favorites.
Sign inAllergens named in the ingredients: Mustard. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 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
Method
- 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.