Panko (Japanese breadcrumbs) works just as well in place of the plain breadcrumbs, and gives the steak a whole-wheat coating.
- 4 plum tomatoes, chopped
- 1/2 cup red sliced onion
- 1/2 tsp sea salt, divided
- 1 egg
- 1/2 cup plain dry breadcrumbs
- 1/4 cup grated Pecorino Romano or Parmesan cheese, plus 1/4 cup shaved
- 2 tbsp minced fresh parsley
- 1 pound top sirloin, cut into 4 portions
- 1/2 tsp freshly ground pepper, divided
- 6 tsp EVOO, divided
- 4 cups baby arugula
- 3/4 cup thinly sliced fresh basil leaves
- 1 tbsp fresh lemon juice
- Combine tomatoes, onion, and 1/4 tsp salt in a large bowl.
- Whisk egg and egg white in a shallow dish. Combine breadcrumbs, grated cheese, and parsley in another shallow dish. Season steak with the remaining 1/4 tsp salt and 1/4 tsp pepper. Dip each piece into the egg, allowing excess to drip off into the dish, then dip in the breadcrumb mixture and turn to coat.
- Heat 2 tsp oil in a large nonstick skillet over medium heat. Add the steaks and cook until golden brown on the first side, about 3 minutes. Turn the steaks over, add 1 tsp oil and cook until the steaks are cooked through, 3 to 4 minutes more. Transfer to a plate; keep warm.
- Add 1/4 cup shaved cheese to the tomato mixture. Add the remaining 1/4 tsp pepper, remaining 3 tsp oil, arugula, basil, and lemon juice; toss to combine. Serve the steaks on argulua-tomato salad. Garnish with lemon wedges, if desired. Serves 4 (serving size: 1 steak and 2 cups salad).