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Flat Iron Steak Salad

A recipe by Julie Van Rosendaal

Flat Iron Steak Salad

Total Time:

30mins

Prep:

20mins

Cook:

10mins

Skill Level:

Easy

Ingredients

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

How to Make It

1.

Sprinkle your steak with salt and pepper and if it came from the fridge, let stand at room temperature for 10-15 minutes.

2.

Cook the steak on grill preheated to high heat for 5 minutes, until char-marked with a deep golden crust.

3.

Flip and cook for another 3-4 minutes for medium-rare, or until done to your liking.

4.

Transfer to a cutting board and let rest for 10 minutes.

5.

Slice the steak thinly across the grain.

6.

Meanwhile, toss your greens with vinaigrette.

7.

Place them on a platter or individual plates, and top with the steak.

8.

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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