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Epicurious

Steaks Topped with Sweet & Spicy Salad

Recipe information

  • Yield

    serves 4

Ingredients

4 flatiron steaks
EVOO (extra-virgin olive oil) for drizzling, plus 1/4 cup
Salt and pepper
2 tablespoons ketchup
2 tablespoons grainy Dijon mustard
1 tablespoon Worcestershire sauce
1 small garlic clove, finely chopped
Juice of 1 lemon
1 large heart of romaine, chopped
1 bundle of arugula, chopped

Preparation

  1. Step 1

    Heat a grill pan to high. When the grill is very hot, drizzle the steaks with EVOO and season with salt and pepper. Cook for 3 to 4 minutes on each side for pink centers (a couple minutes longer for medium-well). Rest the meat before serving.

    Step 2

    Meanwhile, in a salad bowl, combine the ketchup, mustard, Worcestershire sauce, garlic, and lemon juice. Whisk in the 1/4 cup EVOO and season with salt and pepper. Add the greens and toss. Serve the salad on top of the steaks.

Rachael Ray's Look + Cook
TagsSteakBeefMeatRomaineLettuceLeafy GreensVegetableArugulaMainDinnerNut FreeGluten FreeDairy FreeQuickEasy30 Minutes or LessWeeknight MealsSearCookbooks
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