Grilled Steak with Herb Salad and Edible Flowers

Step 1

Pat the 1.5 lb steak dry and season generously with salt and pepper on both sides. Let it sit at room temperature for 15 minutes.

Step 2

Heat a grill or grill pan over high heat. Grill the steak for 4-5 minutes per side for medium-rare, until a thermometer reads 130°F and the outside is nicely charred.

Step 3

Transfer the steak to a cutting board and let it rest for 5 minutes. While it rests, slice the 1 red bell pepper into strips and the 8 oz mushrooms into quarters.

Step 4

In a large bowl, combine the 4 cups microgreens, sliced bell pepper, quartered mushrooms, 0.5 red onion (thinly sliced), 3 green onions (chopped), and 0.5 cup peas.

Step 5

Whisk together 3 tbsp olive oil, 2 tbsp red wine vinegar, and a pinch of salt and pepper in a small bowl. Pour over the salad and toss to coat.

Step 6

Slice the rested steak against the grain into thin strips. Divide the salad between plates, top with the steak slices, and scatter the 0.25 cup edible flowers over the top.

Step 7

Serve immediately, with extra salt and pepper if needed.