Sliced Steaks with Sweet and Spicy Salad on Top

Total Time:
20 min
Prep:
5 min
Inactive:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 flat iron steaks
  • Extra-virgin olive oil, for drizzling, plus 1/3 to 1/2 cup
  • Salt and freshly ground black pepper
  • 1 small clove garlic, finely chopped
  • 2 tablespoons ketchup
  • 2 tablespoons grainy Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons white balsamic vinegar
  • 1 large heart romaine, chopped
  • 1 bundle arugula, chopped
Directions

Let the steaks sit at room temperature, to take the chill off, while you heat a grill pan to high. When the pan is very hot, drizzle the steaks with extra-virgin olive oil and season with salt and pepper, to taste. Cook the steaks 3 to 4 minutes on each side for pink centers, a couple minutes longer for medium well. Remove the steaks to a cutting board and let rest about 5 minutes before slicing.

Meanwhile, in a salad bowl combine the garlic, ketchup, mustard, Worcestershire and vinegar. Whisk in 1/3 to 1/2 cup extra-virgin olive oil and season with salt and pepper, to taste. Add the greens and toss. Slice the steaks, arrange on serving plates and top with the salad.


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