For the salad, using a small paring knife, cut away peel from oranges. Working over a large bowl to catch the juice, cut between membranes to remove orange segments. Place segments in bowl; squeeze membranes to release additional juice. Add onion, olives, parsley, oil, red pepper, and pepper to taste; toss gently to combine. Set aside until serving time.
Tie kitchen twine around the side of each steak. Sprinkle steaks with lemon pepper and garlic powder, pressing gently to adhere. Coat a large cast iron skillet with nonstick cooking spray; place over high heat until hot. Add steaks; cook 5 minutes per side (145°F for medium-rare) or to desired doneness. Transfer to a platter; let stand 5 minutes. Remove twine. Place steaks on individual plates, top evenly with salad, and serve.
Make it a meal: Serve with sautéed greens and roasted baby red potatoes.
Ingredients
Directions
For the salad, using a small paring knife, cut away peel from oranges. Working over a large bowl to catch the juice, cut between membranes to remove orange segments. Place segments in bowl; squeeze membranes to release additional juice. Add onion, olives, parsley, oil, red pepper, and pepper to taste; toss gently to combine. Set aside until serving time.
Tie kitchen twine around the side of each steak. Sprinkle steaks with lemon pepper and garlic powder, pressing gently to adhere. Coat a large cast iron skillet with nonstick cooking spray; place over high heat until hot. Add steaks; cook 5 minutes per side (145°F for medium-rare) or to desired doneness. Transfer to a platter; let stand 5 minutes. Remove twine. Place steaks on individual plates, top evenly with salad, and serve.