Sliced Steaks with Sweet and Spicy Salad on Top (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1. 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.
2. 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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