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Minute Steaks With Mesclun and Parmesan Salad

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“I found this recipe in the February 13, 2009 issue of Parade magazine. Each serving has 400 calories, 5g carbs, 23g protein, 32g fat, 50mg cholesterol. It's perfect with a baked potato.”
READY IN:
14mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Make the salad dressing: In a small bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Slowly drizzle in the olive oil, whisking constantly, until thickened. Set aside.
  2. 2. Pat steaks dry with a paper towel and sprinkle meat with freshly ground black pepper.
  3. 3. Melt the butter and olive oil together over medium heat in a large skillet. Sear steak for 30 seconds per side (no longer, or it will toughen). Sprinkle with pepper and remove with tongs to a platter.
  4. 4. Toss the greens lightly with the reserved salad dressing. With tongs, place salad over the steaks to cover completely. With a vegetable peeler, quickly shave Parmesan over the salad in clean strips. Season with salt and pepper to taste. Serve immediately.

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