Ingredients

serves 4

　　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

　　

Step 1

Heat a grill pan to high. When the grill is very hot, drizzle the steaks with EVOO and season with salt and pepper. Cook for 3 to 4 minutes on each side for pink centers (a couple minutes longer for medium-well). Rest the meat before serving.

　　

Step 2

Meanwhile, in a salad bowl, combine the ketchup, mustard, Worcestershire sauce, garlic, and lemon juice. Whisk in the 1/4 cup EVOO and season with salt and pepper. Add the greens and toss. Serve the salad on top of the steaks.

　　Rachael Ray's Look + Cook