A recipe for Julie Van Rosendaal
Season the steaks with salt. Set a heavy (cast iron is ideal) skillet over medium-high heat. Add some oil to the skillet and when it’s hot, cook the steaks for about 4 minutes, or until a deep crust has developed on the bottom. Flip and cook for another 4-5 minutes (for medium-rare) or until done to your liking. Let the steaks rest for 5-10 minutes before slicing.
Meanwhile, cut three thick cross-section slices of the head of lettuce and place each on a plate. Fan half a steak over each piece of lettuce and top with tomato, cucumber and cheddar or blue cheese, drizzle with dressing and sprinkle with parsley and/or chives.