Citrus Steak Salad

This is a recipe that I made for the first time at home with quality ingredients, and it was delicious.  A couple weeks later, I went to the lake with some friends and tried to make this for lunch, and my Walmart-on-a-budget-in-the-country-boonies ingredients were kind of a flop.  Good story.  All of that to say: if you're pinching pennies on this recipe, make sure your ingredients are still going to be flavorful. (I'm looking at you, meat & oranges!)

INGREDIENTS:

4 strip steaks (4-6 oz each)

salt & pepper

2 navel oranges, peel & pith removed

2 Tbsp any vegetable oil

2 Tbsp honey

1 tsp finely grated peeled fresh ginger

1 head romaine lettuce, cored & cut into bite-size pieces

1 small red onion, halved & thinly sliced

4 carrots, cut into matchsticks

DIRECTIONS:

1. Heat a large skillet over medium. (Let it get good and hot--flick some water on it and it should sizzle.) Season steaks with salt & pepper, and add to the skillet. Cook, turning once, until medium-rare, ab 8 mins. Transfer to a cutting board & let rest for 5 mins. (I'm serious!)

2. Peel & segment oranges & set aside. Over a medium bowl, squeeze remaining membranes to release 2 Tbsp juice; whisk in oil, honey, & ginger. Season w/ salt & pepper. Add lettuce, onion, carrots, & orange segments, and toss to combine.

3. Thinly slice steak crosswise & add to the top of the salad.