Ingredients

Pepper Rub:

• 2 tsp. black pepper
• 2 tsp. dry mustard
• 2 tsp. paprika
• 1 tsp. garlic powder
• 1 tsp. salt
• 1 tsp. brown sugar
• 1/4 tsp. cayenne pepper

Salad:

• 1 lb. flank steak
• 1/2 lb. bacon
• 2 cups cherry tomatoes
• 4-6 cups mixed greens
• 1/2 cup feta cheese
• Balsamic vinaigrette

Directions

Season the steak liberally on all sides with the rub and set aside.

Cut bacon into 1/4″ pieces and place in a large, cold, cast-iron skillet. Heat over medium heat, stirring occasionally, cooking the bacon until crispy. Remove bacon from the pan and set aside. Drain any excess grease from the pan.

Turn the heat up to medium-high. Add the steak to the pan and cook for 5-7 minutes for medium to medium-rare. Flip the steak and cook an additional 5-7 minutes. Remove steak from pan and allow to rest. Thinly slice steak.

Serve sliced steak, bacon, halved cherry tomatoes and feta cheese on a bed of mixed greens. Drizzle with balsamic vinaigrette.

Yield

3-4 servings