Instructions:
step 1 Remove the steak from the fridge 30 minutes before cooking. Pat dry, then season generously with salt and black pepper.
step 2 Heat olive oil in a cast iron skillet over high heat. Sear the steak for about 3–4 minutes per side for medium, depending on thickness. Let rest 5 minutes before slicing.
step 3 For the salad, combine greens, tomatoes, onion, carrot, and cucumber in a bowl. Drizzle with garlic-infused olive oil and season with salt and pepper. Toss gently.
step 4 Soft-boil the eggs by simmering for 6–7 minutes, then cool in ice water and peel. Slice in half.
step 5 For garlic ciabatta, mix softened butter with minced garlic, parsley, and salt. Spread onto ciabatta and toast under grill or in a hot pan until golden.
step 6 Plate the salad with eggs, lay the steak alongside, and serve with the warm garlic bread. Drizzle extra garlic oil over the steak if desired.
Storage and Reheating Tips:
Store steak and salad separately in the fridge for up to 2 days. Reheat steak gently in a pan or eat cold in a wrap. Garlic bread is best enjoyed fresh but can be reheated in a toaster oven or skillet.
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