Emergency Steak Salad

• 2 sirloin tip steaks, 6 oz each
• 1/4 cup soy sauce
• 1 tsp minced garlic
• 1 tablespoon canola oil
• 1 tablespoon freshly ground pepper
• 1 tablespoon seasoning salt
• 6 cups spring mix greens (mesclun, dandelion greens, etc)
• 1/2 cup pecans
• 1/4 cup raisins
• 1/4 cup light cheddar cheese
• Poppyseed dressing to taste

1. Marinate the steaks in soy sauce and garlic for 15 mins. While the steaks are marinating, pre-heat your pan to high heat. Once hot, add pecans and toss in hot pan for 2 mins, until scent is released. Set aside.
2. Return pan to high heat. Add canola oil. When the oil starts to bubble, add steaks. Season with half the seasoning salt and black pepper.
3. Cook on high heat for 3 minutes, then flip. Season this side with remaining seasoning salt and pepper. Fry for another 3 minutes.
4. Turn heat down to medium-low heat and flip steaks one more time. Cook another 2-3 minutes for a medium steak.
5. Remove steaks and set them on cutting board to cool. Let the steaks rest for five minutes before slicing.
6. Plate salad greens and add pecans, raisins and cheese.
7. Slice the steaks thinly and place over salad. Dress with store-bought poppyeed dressing. Enjoy!

soy sauce, garlic, canola oil, freshly ground pepper, salt, spring mix greens, pecans, raisins, cheddar cheese, dressing

Taken from www.epicurious.com/recipes/member/views/emergency-steak-salad-1209434 (may not work)