Seared Steak with Figs and Carrot Salad

Step 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.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

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

Step 7

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