Salad with steak, potatoes and arugula

Ingredients:

• 1 strip steak weighing 450 g, 2-2.5 cm thick.
• 3 tbsp. l. olive oil
• 0.5 tsp paprika
• 3 tbsp. l. rice vinegar
• 1 tbsp. grainy mustard
• 220 g small red potatoes
• 2 teaspoons soy sauce
• 2 tsp Worcestershire sauce
• 220 g small arugula (about 12 cups)
• 2 tomatoes, chopped

Preparation:

1. Place the potatoes in a medium saucepan and cover with cold water to a depth of 2.5 cm; add a generous pinch of salt. Bring to a boil and simmer until tender, about 10 minutes. Drain, cool slightly, and then cut in half or quarters if the potatoes are large.
2. While the potatoes are cooking, generously season the steak with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. 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. Transfer the steak to a cutting board and let it rest for 5 minutes. Do not wash the pan.
3. In the same skillet, bring 1/4 cup water and paprika to a boil, scraping up any browned bits, until slightly reduced, about 30 seconds. Remove from heat and stir in the vinegar, mustard, soy sauce, Worcestershire sauce, and the remaining 2 tablespoons olive oil.
4. Thinly slice the steak across the grain. Pour any accumulated juices into the pan with the dressing. Divide the arugula, tomatoes, and potatoes among 4 large plates or bowls. Place the sliced ​​steak on top and pour the dressing evenly over it.