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.
SARAH FITZGIBBON 