CHILI STEAK SALAD

DIRECTIONS

Combine 2 tbsp Longo’s Extra Virgin Olive Oil with chili power, 1 minced large clove garlic and 1/4 tsp salt. Spread over both sides of steaks.

Using fine grater, remove 1/2 tsp lime rind from lime and squeeze out juice to make about 2 tbsp.

Place lime rind and juice in small bowl and mix with apricot jam.

Heat a cast iron skillet over medium-high heat and brown steaks on both sides. Reduce heat to medium-low and spoon apricot jam mixture over top, let cook for about 3 minutes or until desired doneness. Remove to cutting board and let stand for 3 minutes.

Toss salad greens with 2 tbsp Longo’s Extra Virgin Olive Oil and 1/2 tsp each salt and pepper.

Slice steak thinly and place over top of greens. Spoon pan drippings over steak to serve.

Tofu Variation:
Substitute 1 pkg (350g) extra firm tofu for the steaks. Cut into 4 equal slices and continue with recipe as above.