FLAT IRON STEAK SALAD RECIPE
I'm showing you how to make the perfect pan seared flat iron steak and top it with butter and garlic. Serve the steak with a crunchy salad with homemade lemon horseradish vinaigrette.
Provided by Bobby Parrish
Categories Main Course
Time 15m
Number Of Ingredients 14
Steps:
- Season the steak with a generous amount of salt and pepper on both sides and allow to sit at room temperature for 20 minutes.
- Meanwhile, prepare the salad by combining the lettuce, I like the butter lettuce and radicchio bag at Trader Joe's, in a large bowl with the tomatoes, walnuts, a pinch of salt, and a couple cracks of pepper. In another bowl, make the dressing by adding the lemon juice, vinegar, horseradish, mustard, monk fruit, ¼ teaspoon salt, and a few cracks of pepper. Whisk well and then slowly add the olive oil while whisking very well. The dressing should thicken up after all the oil is added, now id the time to check to seasoning. You may need more monk fruit, horseradish, or olive oil if the dressing is too acidic, it's entirely up to your preference. Wait to toss the salad with the dressing until ready to eat.
- To cook the steak, pre-heat a cast iron pan over medium-high heat for 3 minutes. Add 1 tablespoon of avocado oil, wait 30 seconds for it heat up, and add the steak. Let it cook for 2 minutes, flip the steak and cook 2 minutes more. Lower the heat to medium-low, flip the steak again, and add the butter and garlic to the pan. Tilt the pan so the butter pools up and use a spoon to baste the steak continually for 1 minute. Check if the steak is done to your liking, if not, flip and cook 1 more minute continually basting the steak and adding more butter if necessary.
- Remove steak from pan and let rest under foil for 5 minutes so the juices can re-distribute. Toss the salad with just enough dressing to coat, slice the steak against the grain, and enjoy!
Nutrition Facts : ServingSize 1 meal, Calories 640 kcal, Carbohydrate 5.45 g, Protein 45 g, Fat 50 g, Fiber 2.5 g
FLAT IRON STEAK AND SPINACH SALAD
Spinach is topped with peppers, mushrooms and steak in this recipe.
Provided by Kerinholland
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
- Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
- Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
- Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.
Nutrition Facts : Calories 486.3 calories, Carbohydrate 12.7 g, Cholesterol 111.6 mg, Fat 31.1 g, Fiber 3.1 g, Protein 36.2 g, SaturatedFat 10.4 g, Sodium 601 mg, Sugar 6.9 g
FLAT IRON STEAK SALAD
My steak salad with avocado and radishes is a big plate of summer deliciousness. I sometimes add dried cranberries and cherry tomatoes, but you can customize it to suit your tastes. -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes., Meanwhile, in a small bowl, whisk oil, vinegar, lemon juice and the remaining salt and pepper. Divide spinach among 4 plates. Add tomato, avocado and radishes., Cut steak into slices; place over salad. Drizzle with dressing; if desired, sprinkle with cheese.
Nutrition Facts : Calories 321 calories, Fat 25g fat (6g saturated fat), Cholesterol 55mg cholesterol, Sodium 529mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
BALSAMIC STEAK SALAD
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.
Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
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