Steak and Baby Greens Salad – Rachael Ray

Ingredients

• 1 lean 6- to 8-ounce sirloin, flat-iron or tenderloin steak, about an inch thick
• Kosher salt and pepper
• A couple tablespoons olive oil
• 2 cloves garlic, crushed
• 1 lemon, halved
• A few handfuls baby kale or arugula
• EVOO – Extra Virgin Olive Oil, for drizzling
• A chunk of Parmigiano-Reggiano
• Minced red onion
• Sautéed cremini mushrooms