Wedge Salad with Seared Steak
Recipe - Roseville West Wine & Spirits
Wedge Salad with Seared Steak
Prep Time10 Minutes
Servings4
Cook Time10 Minutes
Ingredients
1 tablespoon vegetable oil
2 boneless beef ribeye steaks
1/2 teaspoon salt
1/4 teaspoon pepper
1 head iceberg lettuce, cored, cut into 4 wedges
1 cup halved cherry tomatoes
1 cup blue cheese dressing
4 green onions, thinly sliced
Directions
- In 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Season steak with salt and pepper. Add to skillet; cook 9 to 11 minutes, turning once, until meat thermometer inserted in center reads 135°F (medium-rare) or to desired doneness. Transfer to cutting board, cover with foil and let stand 5 minutes. Cut steak into ¼-inch slices.
- Meanwhile, on each of 4 plates, place one iceberg wedge and drizzle with ¼ cup of the dressing. Top with ¼ cup tomatoes.
- Divide sliced steak evenly among plates. Top with green onions.
10 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- In 10-inch skillet, heat 1 tablespoon of the oil over medium heat. Season steak with salt and pepper. Add to skillet; cook 9 to 11 minutes, turning once, until meat thermometer inserted in center reads 135°F (medium-rare) or to desired doneness. Transfer to cutting board, cover with foil and let stand 5 minutes. Cut steak into ¼-inch slices.
- Meanwhile, on each of 4 plates, place one iceberg wedge and drizzle with ¼ cup of the dressing. Top with ¼ cup tomatoes.
- Divide sliced steak evenly among plates. Top with green onions.