1 to 2 cups cherry tomatoes, raw or roasted, optional
4 hard-cooked eggs
1/2 cup pitted black olives
1/2 lb green beans
Whisk together the garlic, sherry vinegar, lemon juice, balsamic vinegar, honey, mustard, salt, and pepper. Whisk in the olive oil, and keep whisking until the dressing becomes creamy—this can also be done in a blender or food processor.
Steak and Salad
Place the steak in a large, heavy, resealable plastic bag or shallow baking dish and add about one-third of a cup of dressing. Turn the steak over and marinate for one hour at room temperature or up to overnight in the refrigerator.
About 30 minutes before you’re ready to cook, remove the steak from the refrigerator (if you have time and remember). Sprinkle steak with flaky sea salt. Preheat the barbecue on high, then cook the steak for about four minutes per side for medium-rare or until an instant-read thermometer registers between 125°F and 130°F when inserted into the thickest part. Remove from the heat and let rest for about five to 10 minutes before carving. The steak can also be cooked in a scorching-hot cast iron skillet for four minutes per side as above.
Meanwhile, preheat the oven to 450°F and line a baking sheet with parchment paper. Toss the potatoes in a quarter cup of the dressing and spread in a single layer on the lined baking sheet. Cover the baking sheet tightly with aluminum foil. Roast for 20 minutes, then remove the aluminum foil. Reduce the oven temperature to 425°F and roast the potatoes for another 20 to 25 minutes, or until well browned and crisp. Toss with another one-quarter cup of dressing and one tablespoon of tarragon.
Trim the beans, and bring a skillet of water to a boil. Prepare a large bowl of ice and water for the blanched beans. Cook the beans for four to five minutes, or until bright green and just tender, drain in a colander and place in the ice water to stop the cooking and set the colour. Drain the beans, and pat dry with a paper towel or a clean tea towel.
Slice the steak thinly against the grain.
Arrange the arugula on a large platter, then add the roasted potatoes, beans, tomatoes, eggs, steak, and olives. Drizzle everything with half a cup of dressing, sprinkle with one tablespoon of tarragon and serve warm or at room temperature. Enjoy!
TIP: Any leftover dressing will keep for up to one week stored in the refrigerator in an airtight container, and is delicious on everything.