Ingredients:
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
Instructions:
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.