arugula, strawberry, steak and basil salad

Serves 2 (dinner), 4-6 as a first course

1 package washed arugula
NY strip or other high quality steak
1 pint strawberries cut into 12ths or 16ths
1 bunch basil, stemmed, washed, dried, and with leaves coarsely chopped.
Wedge of high quality parmesan, and swiss cheese slicer
2 T very good balsamic vinegar
4-6 T very good extra virgin olive oil
1 tsp dijon mustard
Kosher salt
Freshly ground pepper

Pre-heat oven as high as possible, set to broil.

Pat steak dry, then heavily salt and pepper. Alternately, marinate in your favorite marinade.

Dressing:
Slowly whisk oil into vinegar and mustard until emulsified. Continue adding oil until dressing pleases your palate. This dressing can be a little more vinegary than most balsamic vinaigrettes. Add salt to taste.

Meat:
Broil meat on highest rack for 3" each side for medium rare. Cut steak immediately into strips after removing from oven.

Assemble the salad:
Toss arugula, basil, and strawberries with balsamic vinaigrette. Add sliced steak along the top (does not need to be warm), use swiss cheese knive to shave a liberal amount of parmesan over the salad. Add cracked pepper if desired.