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.
