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Steak and Baby Greens Salad


  • 1 lean 6- to 8-ounce sirloin, flat-iron or tenderloin steak, about an inch thick

  • Kosher salt and pepper

  • A couple tablespoons olive oil

  • 2 cloves garlic, crushed

  • 1 lemon, halved

  • A few handfuls baby kale or arugula

  • EVOO – Extra Virgin Olive Oil, for drizzling

  • A chunk of Parmigiano-Reggiano

  • Minced red onion

  • Sautéed cremini mushrooms

Optional additions:

  • Halved cherry tomatoes


Season steak with Kosher salt and pepper. Heat oil in a cast-iron skillet over medium-high heat, 1 turn of the pan. Add crushed garlic and stir 30 seconds to flavor the oil; remove. Add the steak and cook, turning occasionally, about 7-8 minutes for pink centers; remove to a plate. Cook cut lemon, flesh-side down, to caramelize it. Let steak rest then douse with juice of 1/2 lemon. 

Dress baby kale and or baby arugula with juice from remaining lemon half, EVOO, salt and pepper. Add big curls of Parmigiano-Reggiano shaved with a vegetable peeler. 

Serve sliced steak alongside salad plain or with your choice of optional additions.