Steaks Topped with Sweet & Spicy Salad

Name: Steaks Topped with Sweet & Spicy Salad
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

December 9, 2011

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

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

TagsSteak Beef Meat Romaine Lettuce Leafy Greens Vegetable Arugula Main Dinner Nut Free Gluten Free Dairy Free Quick Easy 30 Minutes or Less Weeknight Meals Sear Cookbooks

Recipe notes

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