Arugula and steak salad with fries

Ingredients:

• 3 cups frozen French fries (about half a 600g bag)
• 1.5 tsp paprika
• 450 g tripe steak (2-2.5 cm thick)
• 3 tbsp. l. olive oil
• 1 tbsp. grainy mustard
• 2.5 tbsp. apple cider vinegar
• 2 teaspoons soy sauce
• 2 tsp Worcestershire sauce
• 220 g small arugula (about 12 cups)

Preparation:

1. Preheat oven to 220°C. Toss the fries with 1 teaspoon of paprika. Place them on a baking sheet, spread them in a single layer, and bake until crispy, about 30 minutes.
2. Sprinkle the steak with 1 teaspoon of salt and 1/2 teaspoon of black pepper. In a large skillet, heat 1/2 tablespoon of olive oil over medium-high heat until very hot. Add the steak and cook, turning once, until browned on both sides and cooked to your desired doneness, 4-5 minutes per side for medium-rare.
3. Transfer to a cutting board (do not wash the pan) and let the meat rest for 5 minutes.
4. Add 1/4 cup water and the remaining 1/2 teaspoon paprika to the skillet and cook over medium heat, scraping up any browned bits, until the liquid has evaporated slightly, about 30 seconds. Remove from heat and stir in the mustard, vinegar, soy sauce, Worcestershire sauce, and the remaining 2 tablespoons olive oil.
5. Thinly slice the steak across the grain. Pour any juices into the pan with the dressing. Toss the arugula with the dressing in a large bowl. Season with salt and pepper to taste. Divide the salad, steak, and fries among 4 plates.