Best Flat Iron Steak Salad Recipes

FLAT IRON STEAK SALAD

Flat Iron Steak Salad image

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

Categories Dinner Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3/4 pound beef flat iron steak or top sirloin steak
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons lemon juice
5 ounces fresh baby spinach (about 6 cups)
1 medium beefsteak tomato, sliced
1/2 medium ripe avocado, peeled and sliced
4 radishes, thinly sliced
1/4 cup crumbled blue cheese, optional

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.

FLAT IRON STEAK AND SPINACH SALAD

Flat Iron Steak and Spinach Salad image

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

Ingredients

1 (2 pound) flat iron steak
salt and ground black pepper to taste
2 tablespoons olive oil
1 large red onion, thinly sliced
½ cup Italian salad dressing
3 large red bell peppers, cut into 1/2 inch strips
2 portobello mushrooms, sliced
½ cup red wine
4 cups baby spinach leaves
½ cup crumbled blue cheese

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