salt and freshly ground pepper
1 sirloin strip steak, 1 to 1 1/2 inches thick, about 1 pound
2 tablespoons red wine vinegar
1/2 cup water
2 or 3 green onions, thinly sliced
1/4 cup heavy cream
8 to 10 leaves romaine lettuce, rinsed and torn in pieces
radishes, optional
grated carrot, optional
Place a heavy oven proof skillet in the oven; heat to 475F. Salt and pepper the steak on both sides. Turn one large burner to high; place the hot pan on the burner. Cook the steak over high heat about 40 to 50 seconds on each side; move the pan back to the hot oven. Cook for about 7 to 10 minutes, depending on how well done you like your steak. Remove the steak from the pan; cover with foil and let rest for a few minutes. Place the hot skillet over medium heat; add water and vinegar. Stir to loosen browned bits and reduce to about half. Add cream and onion; bring to a boil. Pour cream and onion mixture into a small bowl then prepare salad. Slice steak thinly at an angle. In a medium bowl or 2 to 4 separate serving dishes, arrange torn romaine leaves, sliced radish, and other vegetables, if desired. Top with steak slices and drizzle with the warm dressing. Serve immediately. Serves 2 to 4.
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