Cookbook:Steak, Bacon, and Arugula Salad

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

Procedure

 * 1) Brush steaks with 1 tbsp olive oil. Sprinkle liberally with salt and freshly ground black pepper.
 * 2) Grill over very high heat 1 minute. Rotate 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.