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
-
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.
