Steak -Peppercorn Salad

By boscobojo

Ingredients

• 2 8oz. beef eye round steaks
• 4 tsp. dijon mustard
• Kosher salt and freshly ground black pepper
• 3 Tbl. olive oil
• 1/4 cup grated Parmesan cheese, plus more for topping
• 3 Tbl. low-fat sour cream
• 2 to 3 tsp. brined green peppercorns, drained and chopped, plus 1 tsp. brine from the jar
• 2 large romaine lettuce hearts, chopped
• 3 stalks celery, sliced
• 1 cup cherry tomatoes, halved or quartered
• 2 cups whole-wheat croutons

Preparation

Step 1

Rub the steaks all over with 1 tsp mustard and 1/4 tsp. each salt and black pepper. Heat 1 Tbl. olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board. Wipe out the skillet.

Whisk the Parmesan, sour cream, 3 Tbl. water, the remaining 1 Tbl. olive oil and 3 tsp. mustard, the green peppercorns and brine, and 1/4 tsp. each salt and black pepper in a large bowl. Add the lettuce, celery, tomatoes and croutons and toss. Cut the steak into bite-size pieces; add to the bowl and toss. Divide among plates and top with more Parmesan.