Salad Toppings

In a lidded jar, combine the olive oil, balsamic vinegar and Dijon mustard. Fasten the lid and shake vigorously until the dressing is emulsified. Taste and add kosher salt and freshly ground black pepper to taste. Set aside.

In a medium bowl combine the sliced grape tomatoes, sliced shallot and minced parsley. Pour on about half the dressing and toss to coat. Set aside.

The Steak – Cold Pan Method

Season the steak with kosher salt on both sides. Place the steaks in a cold, 12-inch nonstick skillet. Turn the burner to high heat and start the two-minute timer. At the two-minute mark, use tongs to flip the steak and set the timer for two minutes. When the next two minutes are up, flip the steaks back over to the first side and reduce the heat to medium. Set the timer for two minutes. 

When that third two minutes is up, flip the steaks again. Keep flipping the steaks every two minutes until both sides are very brown and the internal temperature is 120-125 degrees. About 4-10 minutes longer. This will yield beautiful medium-rare steaks. if you like them more well done, keep going with the flipping every 2 minutes until they’re done to your liking.

Transfer the steaks to a cutting board and let rest.

Assemble the Steak Wedge Salad

Place one wedge of the iceberg on each plate and use a slotted spoon to top the wedge with a serving of the dressed tomato and shallot mixture.

Slice the steak, against the grain, into ¼-inch thick slices. Place 4-6 slices alongside each wedge. 

Sprinkle with the blue cheese crumbles and fresh minced chives.  

Serve the remaining dressing alongside.