Sautéed beef on spring greens

Instructions

• Thinly slice onion into long strips. Cut out core from endive, if using, and separate leaves. Place leaves in a large salad bowl with onion and spinach. Discard any stems from tomatoes, then slice in half. Set aside.

• Trim any fat from meat. Place meat on a large plate and pat dry with paper towels. Coat both sides with 1/2 teaspoon (2 mL) oil, then rub all over with steak spice. Heat remaining 2 teaspoons (10 mL) oil in a medium-size frying pan set over medium-high heat. Add steaks to pan. Cook until well browned on both sides, 3 to 4 minutes per side. If steaks are browning too quickly, reduce heat to medium. Steak is best served rare. Remove meat to a cutting board, leaving pan on element.

• Add tomatoes to frying pan and a little more oil, if needed. Stir often, just until tomatoes begin to soften, 1 minute. Remove from heat. Immediately add dressing, scraping up and adding brown bits from bottom of pan. Pour over salad and toss until well mixed. Arrange salad on individual plates. Slice meat into thin strips and lay on top of salad. Serve immediately.