Chili Steaks with Iceberg Wedge Salad

Prep time: 10min
Total time: 20min
Serves: 4
3
blade steaks, no more than 1/2 in. (1 cm) thick and approx. 7 oz (210 g) each
3/4 tsp
Salt & Freshly ground pepper, to taste
4 mL
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
calories
280
fat
11 g
carbs
8 g
protein
35 g
cholestrol
100 mg
fibre
2 g
sodium
650 mg

Directions

  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 oil sparingly, as needed, until all three steaks are done.

  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.

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