Chili Steaks with Iceberg Wedge Salad

  • Prep Time 10 min
  • Total Time 20 min
  • Serves: 4

Ingredients

  • 3 blade steaks, about 1/2 in. (1 cm) thick and approx. 7 oz (210 g) each
  • salt and pepper to taste
  • 2 tsp Sensations by Compliments Chili Pepper Seasoning Paste 10 mL
  • 1 tsp vegetable oil, divided 5 mL
  • 1 head Compliments Organic Iceberg Lettuce, outer leaves removed
  • 3 tbsp Compliments Balance Thousand Island Dressing 45 mL
  • 1/4 cup fresh flat-leaf parsley, roughly chopped 60 mL

Directions

  • Step 1

    Trim any visible fat from steaks and season on both sides with salt, pepper and chili pepper paste. Heat half of vegetable oil in a large skillet on high heat. Sear steaks (in batches, if necessary). For medium rare, cook for 5 to 7 min. per side, or until instant-read thermometer reaches 145°F (63°C). For well done, cook 9 min. per side, or 170°F (77°C). Add remainder of oil as needed.

  • Step 2

    Remove steaks and allow to rest for 5 min. Meanwhile, cut lettuce into quarters and place on four plates. Drizzle with Thousand Island dressing.

  • Step 3

    Slice steaks across the grain and divide among the four plates. Sprinkle with parsley and serve with potatoes or pasta.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe)
  • Calories 280
  • Fat 11 g
  • Carbs 8 g
  • Protein 35 g
  • Cholesterol 100 mg
  • Fibre 2 g
  • Sodium 650 mg