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Chili_Steak_with_IcebergWedge_Salad

Chili Steak with Iceberg Wedge Salad
Makes Serves 4. Photo by Sobey's
By Sobey's

Directions

  1. Trim any visible fat from steaks and season on both sides with salt, pepper and chili pepper paste. Heat half of vegetable oil in a large skillet on high heat. Sear steaks (in batches, if necessary). For medium rare, cook for 5 to 7 min. per side, or until instant-read thermometer reaches 145°F (63°C). For well done, cook 9 min. per side, or 170°F (77°C). Add oil sparingly, as needed, until all three steaks are done.
  2. Remove steaks and allow to rest for 5 min. Meanwhile, cut lettuce into quarters and place on four plates. Drizzle with Thousand Island dressing.
  3. Slice steaks across the grain and divide among the four plates. Sprinkle with parsley and serve with potatoes or pasta.
Ingredients:
  • 3 blade steaks, no more than 1/2 in. (1 cm) thick and approx. 7 oz (210 g) each
  • 3/4 tsp (4 mL) Salt & Freshly ground pepper, to taste
  • 2 tsp (10 mL) Sensations by Compliments Chili Pepper Seasoning Paste
  • 1 tsp (5 mL) vegetable oil, divided
  • 1 head Compliments Organic Iceberg Lettuce, outer leaves removed
  • 3 Tbsp (45 mL) Compliments Balance Thousand Island Dressing
  • 1/4 Cup (60 mL) fresh flat-leaf parsley, roughly chopped