Ingredients
- 6 oz Beef tenderloin (170 grams) (weighed raw)
- 1/2 medium Cucumber (101 grams)
- 1/2 cup Chickpeas (120 grams)
- 2 tsp Olive oil (9 grams)
- 1 Tomato (123 grams)
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.