2 lb flat iron steak, boneless beef shoulder top blad (trimmed)
2 to 3 Tablespoons Extra Virgin Olive Oil (EVOO)
1 Tablespoon fresh rosemary sprigs, crushed
3 cloves garlic, minced
1 tablespoon fresh-squeezed lemon juice
Sea salt and pepper to taste
1/3 cup pitted Cervello or black olives
1 head Romaine lettuce, washed and cut
1 small cucumber, washed and sliced into halves
1 cup grape tomatoes, halved
1/4 cup red onion, slided
Favorite balsamic dressing
Avocado slices for garnish
Mix together one tablespoon olive oil with rosemary, garlic and lemon juice, then coat the steak. Cut the steaks into about 4 sections, small enough to cook in a skillet. (Alternatively you can grill them). Next, heat another tablespoon of olive oil in a skillet to medium-high and sear the steaks for 2 minutes on each side, then turn down the heat. Continue to cook for about 8 to 10 minutes (total) until the steaks are medium rare. Remember to turn once while cooking. When done, remove and slice thinly.
Toss the tomatoes and red onions into the same skillet and cook for a 3 or 4 minutes to soften, then remove and set aside. These will go into your salad but they’re more delicious if warmed! Mix your Mediterranean style salad together by combining the Romaine lettuce, cucumbers and Cervello olives; add the softened, cooked tomatoes and red onion to the salad. Drizzle balsamic dressing of your choice. Arrange the steaks over the salad and serve warm. Garnish this mouth-watering salad with avocado slices.
Makes 4 servings.