Steak Salad With Arugula, Parmesan & Crispy Capers

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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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