Steak With Tomato Bean Salad

Ingredients

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  6 oz or 170g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  ½ cup or 120g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

Directions

1. Season the steak on both sides with a dash of salt and pepper. Rub both sides with half of the olive oil.
2. Heat a frying pan (preferably not nonstick) over high heat until very hot but not smoking, about 3 to 4 minutes. (If the pan gets too hot and starts to smoke, take it off the heat to cool a bit.) Place the steak in the pan and let it cook undisturbed until a dark crust forms on the bottom, about 3 to 4 minutes.
3. Flip the steak using tongs or a spatula and cook until it's medium rare, about 3 to 4 minutes more. To check for doneness, use your finger to press on the steak: It should be firm around the edges but still give in the center. You can also use an instant-read thermometer; it should read about 125°F to 130°F.
4. For the side salad, chop your tomato and cucumber, then mix with the chickpeas and toss with the other half of your olive oil.

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