Grilled Rib-Eye Steaks with Arugula Salad

Grilled new potatoes go nicely with this dish or—even easier—some good crusty bread.

• 2 Tbs. fresh lemon juice
• 2 Tbs. plus 1 tsp. extra-virgin olive oil
• 1 clove garlic, finely chopped
• Kosher salt and freshly ground black pepper
• 2 Tbs. Dijon mustard
• 2 tsp. finely chopped fresh rosemary
• 4 rib-eye steaks (about 8 oz. each)
• 2 medium-size ripe red tomatoes, diced
• 2 bunches arugula (stems removed), very coarsely chopped (to yield about 6 lightly packed cups)
• Lemon wedges as garnish

Heat a grill to medium high. In a large bowl, whisk the lemon juice with 2 Tbs. of the olive oil and the garlic. Season to taste with salt and pepper. In a small bowl, combine the mustard, rosemary, and the remaining 1 tsp. olive oil.

Season the steaks with salt and pepper and brush the mustard mixture on both sides. Grill the steaks until medium rare, 3 to 4 min. per side. Remove them from the grill and set them on individual plates.

Add the tomatoes and arugula to the vinaigrette in the bowl and toss. Arrange the salad on top of the steaks, distributing it evenly among the plates. Serve immediately, garnished with lemon wedges.