Steak Salad

Ingredients

• 4 servings olive oil extra virgin 
• 1 lb skirt steak 
• 4 servings salt and pepper freshly ground
• 0.5 head lettuce greens 
• 1 bunch arugula 
• 0.5  bell pepper red thinly sliced lengthwise cut into 1-inch long pieces
• 4  scallions thinly sliced
• 1  avocado cut into bite-sized pieces
• 4 oz goat cheese crumbled
• 2 Tbsp juice of lemon 
• 6 Tbsp olive oil extra virgin 
• 1 teaspoon dijon mustard or dry (smooth)
• 4 servings salt and pepper 

Equipment

• frying pan
• kitchen thermometer
• cutting board

Directions

1. Heat a couple teaspoons of oil in a cast iron pan on high heat. Pat the steaks dry.
2. Sprinkle the steaks on both sides with a little salt.
3. Sear the steaks in the pan on both sides, just until nicely browned.
4. Remove pan from heat and cover.
5. Let cook for a few minutes more, until the steak is done to your liking.
6. You can test with a meat thermometer.
7. Remove steak from pan at 125 to 130°F for rare, 140°F for medium rare, 150° for medium. Or use your fingers to test the meat for doneness (see The Finger Test to Check the Doneness of Meat).
8. Remove from pan to a cutting board.
9. Let rest for a few minutes before cutting.
10. Cut thin slices, on a diagonal so you slice wide pieces, across the grain of the meat.
11. Compose the salads: Toss together the lettuce greens, arugula, bell pepper, goat cheese, and scallions. Arrange on individual plates.
12. Sprinkle with avocado.
13. Lay on top several slices of chilled sliced steak.
14. Sprinkle with pomegranate seeds or sliced kumquats if using.
15. Make dressing:
16. Mix together the lemon juice, olive oil, mustard, and salt and pepper to taste.
17. Drizzle on salad.