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Rachael Ray

Steak and Baby Greens Salad

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 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
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • A chunk of Parmigiano-Reggiano
  • Minced red onion
  • Sautéed cremini mushrooms

Optional additions:

  • Halved cherry tomatoes

Preparation

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, EVOO, salt and pepper. Add big curls of Parmigiano-Reggiano shaved with a vegetable peeler.

Serve sliced steak alongside salad plain or with your choice of optional additions.

Ingredients

  • 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
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • A chunk of Parmigiano-Reggiano
  • Minced red onion
  • Sautéed cremini mushrooms

Optional additions:

  • Halved cherry tomatoes

Directions

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, EVOO, salt and pepper. Add big curls of Parmigiano-Reggiano shaved with a vegetable peeler.

Serve sliced steak alongside salad plain or with your choice of optional additions.

Tags:Dinner, Lunch, Salads, undoRS