1 pound boneless ribeye steak.
3 green onions finely chopped.
3 Tbsp balsamic vinegar.
1 Tbsp Dijon mustard.
1/2 cup olive oil.
5 oz. package of mixed greens or 5 oz. package of arugula. Enough
to just about cover two plates.
8 oz. soft cheese: Brie, Camembert, or the like.
Kosher salt & coarse ground pepper.
Directions:
Whisk together the following:
Slice the cheese so that there are at least
4 1/4 inch thick slices. Allow to achieve room temperature and
to soften.
Rub the ribeye with salt and cracked pepper. Place the ribeye
on the grill and cook to desired doneness.
Mix the greens/arugula into the vinegar, mustard & oil mixture
and divide evenly onto two plates. Sprinkle with the remaining
onions.
Slice the ribeye crosswise into 1/4 inch pieces. Array the ribeye
on the bed of greens and place the slices of cheese along side.
Notes:
This recipe began life in Bon Appétit as "Seared New York Steaks with Arugula Salad and St. André Cheese." Several things have happened between there and here.
First, most stores treat arugula as an herb, not a vegetable, and demand $1.99 for a couple of ounces. Some stores have bulk arugula (mixed with something else) or sell "Baby Arugula" for $3+ per package. Arugula has a mildly spicey taste that goes well with the recipe, but any fresh mixed greens will do. In the Ingredients picture, some of the arugula in the Mixed Greens has been set aside at 2 o'clock so that it can be seen. It is pronounced "uhrúguhluh".
I have discovered that fresh dandelions are a good substitute for arugula.
Ribeye has been substituted for NY strip. That is a matter of personal taste. The source recipe also has the meat cooked on the stove, seared for 2 minutes on each side and then finished in a 400º oven for 8 minutes. Grilling is also a personal choice.
The original recipe asked for St. André cheese, which is expensive. Any soft cheese can be used, and, of course, for any of you with political issues, it does not have to be Produit de France. Domestic works well, too. I usually end up using a Brie.