Seared Steak with Figs and Carrot Salad

Ingredients

• 1.5 lb steak (such as ribeye or sirloin)
• 6 figs
• 4 medium carrots
• 3 tbsp olive oil
• 1 lemon
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Pat the 1.5 lb steak dry with paper towels and season both sides with 1 tsp salt and 0.5 tsp black pepper. Let sit at room temperature for 10 minutes.

2. 2

   Heat 1 tbsp olive oil in a large skillet over high heat until shimmering. Add the steak and sear without moving for 4-5 minutes, until a deep brown crust forms.

3. 3

   Flip the steak and cook for another 3-4 minutes for medium-rare, or until it feels firm but springy when pressed. Transfer to a cutting board and rest for 5 minutes.

4. 4

   While the steak rests, peel and grate the 4 carrots into a bowl. Quarter the 6 figs and add them to the bowl.

5. 5

   Whisk the remaining 2 tbsp olive oil with the juice of 1 lemon and a pinch of salt in a small bowl. Pour over the carrot-fig mixture and toss to coat.

6. 6

   Slice the rested steak against the grain. Serve the sliced steak alongside the carrot salad, drizzling any resting juices over the top.

7. 7

   Season with extra salt and pepper if needed, and serve warm.

Tools you’ll need

• large skillet
• cutting board
• box grater
• small bowl
• whisk

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