Ingredients
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1 teaspoon Dijon mustard
3 teaspoons olive oil
1 tablespoon red-wine vinegar
1 (8 ounce) rib-eye steak
5 cups (torn from a 6-ounce head) leaf lettuce
4 large radishes, thinly sliced
1/2 small red onion, halved and thinly sliced (1/3 cup)
Coarse salt and ground pepper
Preparation
Make salad dressing: In a medium bowl, stir together 1/4 teaspoon chili powder, 1/4 teaspoon ground coriander, mustard, 2 teaspoons olive oil, and vinegar. Season with salt and pepper; set aside.
Prepare steak: Rub meat with remaining chili powder and coriander; season with salt and pepper. In a small skillet, heat remaining teaspoon oil over medium-high. Cook steak, turning it over halfway through, until browned and cooked to medium-rare, about 4 minutes.
Assemble: Add lettuce, radishes, and onion to bowl with dressing; toss to coat. Place salad on dinner plate, and top with steak.
