Chili Steaks with Iceberg Wedge Salad

Prep time: 10min

Total time: 20min

Serves: 4

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

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

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.
Remove steaks and allow to rest for 5 min. Meanwhile, cut lettuce into quarters and place on four plates. Drizzle with Thousand Island dressing.
Slice steaks across the grain and divide among the four plates. Sprinkle with parsley and serve with potatoes or pasta.