Locally raised steak, smoked blue cheese, and arugula and tomato salad

This is a pretty straight forward meal that relies on the ingredients more than anything else. The center of the dish was a ribeye steak from a farm in Vermont. The steak was seasoned with salt and pepper, cooked rare, and then garnished with Tuscan olive oil and smoked blue cheese. The salad was arugula dressed with the same olive oil, lemon juice, and kosher salt. The tomatoes were seasoned with salt and pepper and left to sit for about 15 minutes, then topped with olive oil, sweet balsamic vinegar, and chives. I find that letting the salt sit on tomatoes for a while really improves the flavor.