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

1. 1

   Preheat your grill or broiler.

2. 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. 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. 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. 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. 6

   If youre serving rib eye, strip, or filet, serve it whole.

7. 7

   For hanger steak, its best to let it rest about 3 minutes, then slice it across the grain into thin slices.

8. 8

   Peel the potato, cut it crosswise into 1/8-inch-thick slices, then cut into thin matchsticks.

9. 9

   Rinse the matchsticks thoroughly in cold water, then drain and shake or pat thoroughly dry in a kitchen towel.

10. 10

    Heat 2 inches of oil in a deep saucepan over medium heat until it registers about 350F.

11. 11

    Fry the match-sticks to golden brown and crisp, 46 minutes, stirring a little to cook them evenly.

12. 12

    Drain on paper towels and salt lightly.

13. 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. 14

    Place the arugula and tomato in a bowl and dress with the vinaigrette.

15. 15

    Toss, crumble in the blue cheese, and add a big handful of shoestrings.

16. 16

    Toss again and serve.

* Per serving · 4 servings · Values may vary.