Why This Recipe Works

We grilled lemon halves to mellow their acidity to a caramelized sweetness and then used their juice to build a complex, nutty vinaigrette for our potato and arugula salad.

Before You Begin

This dish is inspired by the Tuscan dish tagliata. Strip steaks can be substituted for the rib eyes, if desired.

Instructions

Toss potatoes with 2 tablespoons oil, 1 teaspoon table salt, and ½ teaspoon pepper in large bowl. Microwave, covered, until potatoes are nearly tender, 9 to 12 minutes, stirring every 3 minutes.

Pat steaks dry with paper towels and sprinkle with 1 teaspoon table salt and ½ teaspoon pepper. Grill steaks, potatoes, and lemon halves (cut sides down) over hot fire until well browned and meat registers 125 degrees, 8 to 12 minutes, flipping as needed for even browning. Transfer to carving board.

Slice potatoes into ½-inch-thick rounds. Squeeze 3 tablespoons juice from lemon halves. Whisk lemon juice and zest, shallot, mustard, and remaining ½ teaspoon table salt and ¼ teaspoon pepper together in large bowl. Whisking constantly, drizzle in remaining 6 tablespoons oil. Add arugula and potatoes and toss to combine. Transfer salad to serving platter. Slice steak and arrange over salad. Sprinkle steak with flake sea salt and season with pepper to taste. Sprinkle salad with Parmesan and serve with any remaining lemon halves.