Steak and Baby Greens Salad

Serves 2

1 lean 6- to 8-ounce sirloin, flat-iron or tenderloin steak, about an inch thick 
Kosher salt and pepper
A couple tablespoons olive oil
2 cloves garlic, crushed
1 lemon, halved
A few handfuls baby kale or arugula
– Extra Virgin Olive Oil, for drizzling
A chunk of Parmigiana

Optional additions:
Halved cherry tomatoes
Minced red onion

Season steak with Kosher salt and pepper. Heat oil in a cast-iron skillet over medium-high heat, 1 turn of the pan. Add crushed garlic and stir 30 seconds to flavor the oil; remove. Add the steak and cook, turning occasionally, about 7-8 minutes for pink centers; remove to a plate. Cook cut lemon, flesh-side down, to caramelize it. Let steak rest then douse with juice of 1/2 lemon.   Dress baby kale and or baby arugula with juice from remaining lemon half, , salt and pepper. Add big curls of Parmigiano shaved with a vegetable peeler.  Serve sliced steak alongside salad plain or with your choice of optional additions. 

Diana Vaillancourt

Diana Vaillancourt

Sales Representative
CENTURY 21 Today Realty Ltd., Brokerage*
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