Crisp Lettuce and Warm Flank Steak Salad

Crisp Lettuce and Warm Flank Steak Salad
1 head of iceberg lettuce
1-1 1/4 pounds beef flank steak
Salt
Fresh ground black pepper
Olive oil spray
1/2 pint never-refrigerated ripe cherry or grape tomatoes
1/2 small sweet onion, peeled and sliced thin
1/2 cup reduced-fat salad dressing (I like Kraft Light Done Right)
The day before: Remove the head lettuce's core, remove the limp outer leaves, and soak in cold water for 10 to 30 minutes. Drain, wrap in a wet paper or kitchen, place in a zip-top plastic bag, squeeze out the air, seal and refrigerate.
The day of: Trim all visible fat from the flank steak. Season both sides of the steak with the salt and pepper and lightly spray both sides with the olive oil. Set aside on a dinner plate.
Place a large, well-seasoned cast-iron skillet or large heavy-duty nonstick skillet over medium-high heat. When hot, add the flank steak. Flip the steak over every 30 seconds for 8 minutes for rare or 10 minutes for medium. Remove to a clean dinner plate and let the steak rest.
Meanwhile, remove the lettuce from the refrigerator, rip into bite-size pieces and spin in a lettuce spinner until dry. Add the lettuce, cherry or grape tomatoes and separated onion slices to a large salad bowl.
Slice warm flank steak across the grain into very thin slices and add to the salad bowl. Add the dressing and toss the salad ingredients until coated. Serve immediately.
Serves four.
Nutrition values per serving (seasoned with 1/2 teaspoon salt): 263 calories(36 percent from fat), 10.5 g fat (3.6 g saturated fat), 13.6 g carbohydrates, 1.9 g fiber, 23.5 g protein, 57 mg cholesterol, 694 mg sodium.