Chili Steaks with Iceberg Wedge Salad
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 20 mins
- Serves
- 4
Ingredients
- 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
- 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
Directions
Step 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 remainder of oil as needed.
Step 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.
Step 3
Slice steaks across the grain and divide among the four plates. Sprinkle with parsley and serve with potatoes or pasta.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 280
- Fat:
- 11 g
- Carbs:
- 8 g
- Fibre:
- 2 g
- Cholesterol:
- 100 mg
- Protein:
- 35 g
- Sodium:
- 650 mg