- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 560
- Total Fat
- 43 g
- Saturated Fat
- 16 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 119 mg
- Sodium
- 103 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 560
- Total Fat
- 43 g
- Saturated Fat
- 16 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 36 g
- Cholesterol
- 119 mg
- Sodium
- 103 mg
Ingredients
Directions
- Season the steak generously on both sides with seasoning salt, patting the seasoning into the meat.
- Heat a heavy skillet, preferably cast iron, over medium heat until hot. Add the oil. When oil is hot, add the steak and cook until seared and well-crusted on one side, about 4 minutes. Turn and cook 3 minutes more for medium-rare and 4 minutes for medium.
- Transfer to a cutting board and let rest, loosely covered with foil, while you prepare the salad.
- Divide the lettuce between two plates. Slice steak, trimming away fat. Arrange sliced steak on top of lettuce on both plates. Sprinkle with a mixture of the herbs, adorn with chopped tomato, and drizzle with vinaigrette.
