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Flat Iron Steak Salad

A recipe by Julie Van Rosendaal

Flat Iron Steak Salad

Total Time:






Skill Level:



  • 1 - 1 ½ lbs. Cal & Gary's flat iron steak
  • salt and pepper, to taste
  • canola oil, for cooking
  • spring mix salad greens
  • Co-op Gold Roasted Garlic & Parmesan Vinaigrette
  • cherry or grape tomatoes, halved

How to Make It

Sprinkle your steak with salt and pepper and if it came from the fridge, let stand at room temperature for 10-15 minutes. Cook the steak on grill preheated to high heat for 5 minutes, until char-marked with a deep golden crust. Flip and cook for another 3-4 minutes for medium-rare, or until done to your liking. Transfer to a cutting board and let rest for 10 minutes. Slice the steak thinly across the grain.

Meanwhile, toss your greens with vinaigrette. Place them on a platter or individual plates, and top with the steak. Scatter with tomatoes and drizzle with extra vinaigrette.

Alternate cooking instructions: Heat a drizzle of oil in a heavy skillet (cast iron is ideal) set over medium-high heat, and once the pan is hot, cook the steak for 5 minutes, until it develops a deep bottom crust. Flip and cook for another 5-6 minutes for medium-rare, or until done to your liking.

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