Steak Salad with pancetta and pinenuts

Serves 2

1 8-ounce sirloin steak

Salt to taste

Pepper to taste

4 ounces diced pancetta

4 Tablespoons pinenuts or nut of your choice

4 dates

4 cups arugula

Juice of ½ lemon, plus more as needed

1 ½ tablespoons extra virgin olive oil

½ ounce parmesan cheese

1.    Pat the steak dry, then season generously with salt and pepper

2.    Place the pancetta in a 12-inch cast iron or stainless skillet and cook over medium high heat, stirring occasionally, until the pancetta is crispy, about 5 minutes. After 3 or 4 minutes, add the nuts to the skillet to toast. When the pancetta is crisp and the nuts are golden brown turn off the heat and transfer all to paper towel lined plate to drain.

3.    Return the skillet to medium high heat and add the steak. Cook until an instant read thermometer registers 130° for medium rare. This should take 3 to 4 minutes per side depending upon the thickness of your steak. Place the steak on a cutting board and let rest for 5 minutes.

4.    Pit and chop the dates.

5.    In a bowl, toss the arugula with the lemon juice, olive oil, salt and pepper. Taste and season to your liking.

6.    Thinly slice the steak and place across the top of the salad. Sprinkle the pancetta, nuts and dates overall. Shave some fresh parmesan into ribbons on top of the plate. Blue cheese would also work here.

7.    Enjoy!