Minute Steaks With Mesclun and Parmesan Salad

I found this recipe in the February 13, 2009 issue of Parade magazine. Each serving has 400 calories, 5g carbs, 23g protein, 32g fat, 50mg cholesterol. It's perfect with a baked potato.

• Ready In: 14 mins
• Serves: 4

Ingredients

• 2  tablespoons red wine vinegar
• 1  tablespoon Dijon mustard
• 3  tablespoons extra virgin olive oil
• 4  minute steaks or 4  sandwich steaks, about 1/3 pound each
• 2  tablespoons butter
• 2  tablespoons olive oil
• 6  cups  mesclun  salad greens, prewashed
• 1⁄8 lb parmesan cheese

Directions

1. 1. Make the salad dressing: In a small bowl, whisk together the vinegar, mustard, salt, and pepper to taste. Slowly drizzle in the olive oil, whisking constantly, until thickened. Set aside.
2. 2. Pat steaks dry with a paper towel and sprinkle meat with freshly ground black pepper.
3. 3. Melt the butter and olive oil together over medium heat in a large skillet. Sear steak for 30 seconds per side (no longer, or it will toughen). Sprinkle with pepper and remove with tongs to a platter.
4. 4. Toss the greens lightly with the reserved salad dressing. With tongs, place salad over the steaks to cover completely. With a vegetable peeler, quickly shave Parmesan over the salad in clean strips. Season with salt and pepper to taste. Serve immediately.