Steak and Arugula Salad

Steps

1. Season [[steak]] steak well with salt and pepper on both sides. Let it sit at room temperature 15–20 minutes.
2. Heat half of [[oil]] olive oil in a skillet over medium-high. Cook the steak 3–4 minutes per side for medium-rare. Rest 5–10 minutes, then slice thin against the grain.
3. If using eggs: in the same pan over medium heat, fry [[eggs]] eggs until the whites are set and the yolks still runny, 3–4 minutes.
4. Toss [[arugula]] arugula with the rest of the oil, [[lemon]] lemon juice and a pinch of salt and pepper.
5. Divide the arugula between plates. Top with steak, an egg, and [[parm]] Parmesan shaved with a vegetable peeler. Add tomatoes, onion or balsamic glaze if you like.
6. Serve right away while the egg is warm.

Notes

• Leftover steak works too: warm it gently, and let it sit a minute so the arugula doesn’t wilt.
• A spoonful of the pan juices over the salad adds a lot.