A sharp, peppery crust on beef that sings with the bite of horseradish and mustard from the jar. This shelf is built for steak, and a one-pan dinner comes together in under thirty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 520 calories a serving, 50 g protein, 5 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat 12 ounces of skirt steak dry with a paper towel and season both sides generously with salt and pepper, letting it sit while you heat the pan.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat until the oil shimmers, then lay the steak flat and sear without moving it for 3 minutes.3 min
3. Flip the steak, sear the other side for 3 minutes, then add 1 tablespoon of butter and tilt the pan to coat the meat, cooking for another 2 minutes until a meat thermometer reads 120 to 125 degrees Fahrenheit [49 to 52 degrees Celsius] for medium-rare.5 min
4. Transfer the steak to a warm plate and rest for 5 minutes without covering it.5 min
5. While the steak rests, toss 4 ounces of arugula with a pinch of salt and divide between two bowls or plates.
6. Slice the steak against the grain into strips and arrange over the greens, then dollop 1 and a half tablespoons of the horseradish mustard over each portion.

Note Swap the steak for 12 ounces of salmon fillet, skin-on, seared skin-side down for 4 minutes then skin-side up for 2 minutes. Leftovers keep in an airtight container for two days and are good sliced cold over salad. Serve with boiled potatoes or crusty bread to soak up any pan juices.