Grilled Steak with Arugula, Tomato, Blue Cheese, and Shoestring Salad

  1. Preheat your grill or broiler.
  2. At least 10 minutes before cooking, pat the steak dry with paper towels, rub it with a little olive oil, and season with salt and pepper.
  3. Grill or broil on high heat to brown and sear the meat, then lower the heat slightly to finish cooking to desired doneness.
  4. If you like it rare, you probably dont have to lower the heat, just get a good sear on both sides and pull it off.
  5. If you like it medium-rare to medium, you will want to cook it about 3 minutes per side for a 1-inch-thick piece of meat.
  6. If youre serving rib eye, strip, or filet, serve it whole.
  7. For hanger steak, its best to let it rest about 3 minutes, then slice it across the grain into thin slices.
  8. Peel the potato, cut it crosswise into 1/8-inch-thick slices, then cut into thin matchsticks.
  9. Rinse the matchsticks thoroughly in cold water, then drain and shake or pat thoroughly dry in a kitchen towel.
  10. Heat 2 inches of oil in a deep saucepan over medium heat until it registers about 350F.
  11. Fry the match-sticks to golden brown and crisp, 46 minutes, stirring a little to cook them evenly.
  12. Drain on paper towels and salt lightly.
  13. When theyve cooled completely, you can store them in a Ziploc bag or an airtight container, and they will stay crisp for several days.
  14. Place the arugula and tomato in a bowl and dress with the vinaigrette.
  15. Toss, crumble in the blue cheese, and add a big handful of shoestrings.
  16. Toss again and serve.

your choice, olive oil, salt, potato, salt, arugula, tomato, vinaigrette, blue cheese

Taken from www.epicurious.com/recipes/food/views/grilled-steak-with-arugula-tomato-blue-cheese-and-shoestring-salad-383532 (may not work)

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