Steaks Topped with Sweet & Spicy Salad

• 4 flatiron steaks
• EVOO (extra-virgin olive oil) for drizzling, plus 1/4 cup
• Salt and pepper
• 2 tablespoons ketchup
• 2 tablespoons grainy Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 small garlic clove, finely chopped
• Juice of 1 lemon
• 1 large heart of romaine, chopped
• 1 bundle of arugula, chopped

1. Heat a grill pan to high.
2. When the grill is very hot, drizzle the steaks with EVOO and season with salt and pepper.
3. Cook for 3 to 4 minutes on each side for pink centers (a couple minutes longer for medium-well).
4. Rest the meat before serving.
5. Meanwhile, in a salad bowl, combine the ketchup, mustard, Worcestershire sauce, garlic, and lemon juice.
6. Whisk in the 1/4 cup EVOO and season with salt and pepper.
7. Add the greens and toss.
8. Serve the salad on top of the steaks.

flatiron steaks, olive oil, salt, ketchup, mustard, worcestershire sauce, garlic, lemon, heart of romaine, arugula

Taken from www.epicurious.com/recipes/food/views/steaks-topped-with-sweet-spicy-salad-377428 (may not work)