Salt and Pepper Steaks with Grilled Romaine Salad

Makes 4 servings


  • 1 lb. boneless top sirloin steak
  • 1 tablespoon canola oil
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon black pepper
  • 2 romaine lettuce hearts, trimmed and cut in half lengthwise
  • 1 tomato, diced
  • 1 small cucumber, peeled, seeded, and diced
  • 1⁄2 cup buttermilk Ranch or blue cheese dressing


  1. Preheat oven to 400 ̊F. Pat steak dry with paper towels, and rub with oil. Rub kosher salt and pepper over steak.
  2. Heat a cast-iron skillet over medium-high heat. Add steak, and cook 2 minutes. Flip steak, and reduce heat to medium. Cook 2 minutes. Transfer skillet to oven and bake 3 to 5 minutes or until to desired degree of doneness. Transfer steak to a cutting board. Tent with foil, and let rest at least 5 minutes. Thinly slice across the grain.
  3. While steak rests, return pan to medium-high heat. Add lettuce hearts, cut sides down, and cook 2 minutes or until slightly charred.
  4. To assemble salads, place one lettuce half on each of 4 plates. Top with tomato and cucumber, and drizzle with dressing. Serve with steak.


*Recipe prepared by registered dietitians from St. Vincent’s Health System.


Nutrition [Per Serving]:

320 calories; 20 g total fat; 3.5 g saturated fat; 27 g protein;

5 g carbohydrate; 2 g fiber; 610 mg sodium