1. Preheat oven to 400˚F. Pat steak dry with paper towels, and rub with oil. Rub kosher salt and pepper over steak. 2. Heat a cast-iron skillet over medium-high heat. Add steak, and cook 2 minutes. Flip steak, and reduce heat to medium. Cook 2 minutes. Transfer skillet to oven and bake 3 to 5 minutes or until desired degree of doneness. Transfer steak to a cutting board. Tent with foil, and let stand at least 5 minutes. Thinly slice against the grain. 3. While steak rests, return pan to medium-high heat. Add lettuce hearts, cut sides down, and cook 2 minutes or until slightly charred. 4. To assemble salads, place one lettuce half on each of 4 plates. Top with tomato and cucumber, and drizzle with dressing. Serve with steak.
*Recipe prepared by registered dietitians from St. Vincent’s Health System.
Nutrition [Per Serving]: 320 calories; 20 g total fat; 3.5 g saturated fat; 27 g protein; 5 g carbohydrate; 2 g fiber; 610 mg sodium