Steak Salad With Arugula Parmesan Crispy Capers

Ingredients

• The crispy capers:
• 1/2 to 1 cup vegetable oil
• 2 tablespoons large capers, drained well
• 1 tablespoon flour
• The salad:
• 12 ounces boneless rib-eye or New York steak
• -- Kosher salt, to taste
• -- Freshly ground black pepper, to taste
• 1 to 2 tablespoons vegetable or olive oil
• 3 to 4 ounces arugula leaves, preferably baby or wild arugula
• 2 teaspoons fresh lemon juice, or to taste
• 1 tablespoon extra virgin olive oil, or to taste
• -- Parmesan cheese shavings (about 1 ounce total)

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