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
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.
1 minute
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.