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1
Preheat your grill or broiler.
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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.
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3
Grill or broil on high heat to brown and sear the meat, then lower the heat slightly to finish cooking to desired doneness.
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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.
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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.
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6
If youre serving rib eye, strip, or filet, serve it whole.
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7
For hanger steak, its best to let it rest about 3 minutes, then slice it across the grain into thin slices.
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8
Peel the potato, cut it crosswise into 1/8-inch-thick slices, then cut into thin matchsticks.
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9
Rinse the matchsticks thoroughly in cold water, then drain and shake or pat thoroughly dry in a kitchen towel.
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10
Heat 2 inches of oil in a deep saucepan over medium heat until it registers about 350F.
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11
Fry the match-sticks to golden brown and crisp, 46 minutes, stirring a little to cook them evenly.
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12
Drain on paper towels and salt lightly.
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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.
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14
Place the arugula and tomato in a bowl and dress with the vinaigrette.
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15
Toss, crumble in the blue cheese, and add a big handful of shoestrings.
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16
Toss again and serve.
