1 Servings 10 min Cook
6 Oz Beef Tenderloin
1/2 Medium Cucumber
1/2 Cup Chickpeas
2 Tsp Olive Oil
1 Medium whole (2-3/5" dia) Tomatoes
Season the steak on both sides with a dash of salt and pepper.
Rub both sides with half of the olive oil.
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.
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.
For the side salad, chop your tomato and cucumber, then mix with the chickpeas and toss with the other half of your olive oil.
