Salt & Pepper Steak with Grilled Romaine Salad


1 lb. boneless top sirloin steak

1 tablespoon canola oil

½ teaspoon kosher salt

½ teaspoon black pepper

2 romaine lettuce hearts, trimmed and cut in half lengthwise

1 tomato, diced

1 small cucumber, peeled, seeded, and diced

½ cup buttermilk Ranch or blue cheese dressing



Preheat oven to 400˚F. Pat steak dry with paper towels, and rub with oil. Rub kosher salt and pepper over steak.

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.

While steak rests, return pan to medium-high heat. Add lettuce hearts, cut sides down, and cook 2 minutes or until slightly charred.

To assemble salads, place one lettuce half on each of 4 plates. Top with tomato and cucumber, and drizzle with dressing. Serve with steak.