Instructions
Step 1: Remove steaks from refrigeration 20 minutes before cooking to bring them to room temperature.
Step 2: Pat steaks dry with paper towels and season generously on both sides with salt and black pepper.
Step 3: Heat olive oil in a large skillet over medium-high heat until very hot.
Step 4: Sear the steaks for 4-5 minutes on each side for medium-rare, adjusting time based on thickness and desired doneness.
Step 5: Transfer cooked steaks to a plate and let rest for 5 minutes.
Step 6: In the same skillet, add butter, garlic, and herbs. Toss in the halved baby potatoes and cook for 2-3 minutes until golden and fragrant.
Step 7: In a large bowl, combine mixed greens, tomato slices, cucumber slices, red onion, and mushrooms if desired.
Step 8: Whisk together olive oil, balsamic vinegar, and lemon juice to create the dressing.
Step 9: Toss the greens with dressing just before serving.
Step 10: Arrange steak, roasted potatoes, and fresh salad on a plate and serve immediately.
Storage and Reheating Tips
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Slice against the grain for maximum tenderness.
Reheat steak gently in a low oven at 300°F for about 10 minutes to avoid drying it out. Do not use a microwave.
Keep roasted potatoes separate in their own container. Reheat in a 350°F oven for 5-7 minutes until warmed through.
Store salad greens separately from dressing. Assemble fresh salads as needed, since dressed greens will wilt quickly.
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