Chili Steaks with Iceberg Wedge Salad
Prep Time
Serves
Cooking Mode
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
1 tsp vegetable oil, divided
1 head Compliments Organic Iceberg Lettuce, outer leaves removed
3 tbsp Compliments Balance Thousand Island Dressing
¼ cup fresh flat-leaf parsley, roughly chopped
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
1 tsp vegetable oil, divided
1 head Compliments Organic Iceberg Lettuce, outer leaves removed
3 tbsp Compliments Balance Thousand Island Dressing
¼ cup fresh flat-leaf parsley, roughly chopped
Directions
1Trim 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.
2Remove steaks and allow to rest for 5 min. Meanwhile, cut lettuce into quarters and place on four plates. Drizzle with Thousand Island dressing.
3Slice steaks across the grain and divide among the four plates. Sprinkle with parsley and serve with potatoes or pasta.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
