Empty the Garden Steak Salad

• 10 oz. sirloin steak
• Steak seasoning of your choice - I used a spicy blend featuring crushed red pepper and garlic
• 1 T. cooking fat of your choice - I used bacon fat
• ½ c. chickpeas
• 8 oz. grape tomatoes, halved
• ½ yellow bell pepper, cored and chopped
• Kernels from 1 cob of corn
• ½ red onion, thinly sliced
• 3 green onions, thinly sliced
• ½ cucumber, halved and thinly sliced
• ⅓ c. sliced almonds
• 8 oz. arugula
• 8 oz. mixed salad greens
• 1 tsp. everything but the bagel seasoning
• ⅓ c. vinaigrette of your choice - I used a very garlicky variety

Prep the steak by rubbing it generously with the steak seasoning of your choice. Heat the cooking fat of your choice over medium-high heat in a cast iron skillet or thick bottomed skillet. When the skillet is hot, add the steak and let it sear for 5 minutes. Turn the steak and sear another 3-5 minutes, depending on your desired level of doneness. Remove to a plate and cover it to let it rest while you prepare the rest of the salad.

Combine the next 10 ingredients (chickpeas through mixed salad greens) in a large serving bowl. Slice the rested steak against the grain into bite-sized pieces and add that plus the everything but the bagel seasoning and vinaigrette of your choice. Toss to combine and serve immediately.

• Yields: 3-4 servings
• Preparation Time: 20 minutes