Steak Dinner

Simple, focused flavors tonight: steak, arugula salad with lemon vinaigrette.  Some nights things can’t be over complicated.  That does not have to translate to mean a boring meal.

The steak sits seasoned, ready for the pan.  Just as the pan is beginning to smoke the meat is added with a definitive hiss and spitting oil.  Leave the steak to caramelize.  The vinaigrette will only take a minute to prepare.  Cleaning the salad takes about the same time.

The vinaigrette follows the principled ratio of 3:1. If you were using Meyer lemons this could be played with a little bit.  Their acidity is fractionally less assertive.  A teaspoon or two of honey tempers the zing.  The olive oil, depending on its provenance, can enhance the peppery flavor of the greens or add a unctuous buttery depth.

Allow the steak to rest for a few minutes.  Dress the greens.  Reserve a bit of the vinaigrette to finish over the steak.

 

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