Seared Steak Salad

Prep all ingredients per instructions above. Preheat the oven to 400°F (200°C) for the garlic cheese bread.

Make the Cucumber Water: In a pitcher, combine the sliced cucumber and water. Let the cucumber infuse the water for at least 10 minutes before serving. Serve with ice cubes if desired and a garnish of fresh mint leaves.

Prepare the Horseradish Vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, prepared horseradish, Dijon mustard, salt, and pepper until well combined. Set aside.

Cook the Steaks: Pat the steaks dry with paper towels and season both sides with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the steaks to the hot pan and cook for about 3-4 minutes per side for medium-rare doneness. Adjust cooking time based on desired level of doneness. Remove the steaks from the pan and let them rest for a few minutes before slicing.

Make the Garlic Cheese Bread: In a small bowl, mix softened butter and minced garlic. Spread the garlic butter evenly on one side of each bread slice. Place the bread slices on a baking sheet, buttered side up. Sprinkle shredded mozzarella cheese over the buttered side of the bread. Bake in the preheated oven for about 5-7 minutes or until the cheese is melted and bubbly.

Assemble the Apple Salad: In a large bowl, combine the thinly sliced apple, mixed salad greens, sliced red onion, crumbled feta cheese, and chopped fresh parsley. Toss the salad with the prepared horseradish vinaigrette until well coated.

Serve the Meal: Slice the seared steaks and divide them between two plates. Add a portion of the apple salad alongside each steak. Serve the garlic cheese bread on the side. Pour cucumber water into glasses and serve with the meal. Enjoy!