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1
In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper.
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2
Cover with plastic wrap and set aside in the refrigerator.
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3
For the turf: Preheat the oven to 400 degrees F.
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4
Put a cast iron or ovenproof skillet over medium-high heat and get it hot.
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5
Drizzle in a 2-count of oil.
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6
If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape.
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7
This will help the meat retain its shape while cooking.
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8
Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned.
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9
Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat.
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10
Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes.
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11
(Add 2 more minutes for medium rare, 5 more minutes for medium.)
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12
For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice.
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13
Season with a few turns of freshly ground black pepper.
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14
To serve, arrange the steaks on a serving plate.
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15
Spoon the crab salad over the meat and scatter the tomatoes on top.
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16
Drizzle with olive oil.
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17
Serve with a small tangle of dressed arugula and a glass of rose wine.
