Flat Iron Steak Salad Food

BALSAMIC STEAK SALAD

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.

GRILLED FLAT IRON STEAK

Steps:

• Place steak in a plastic sealable bag.
• In a small glass; wisk together the remaining ingredients. Pour over the steak and marinate at least 1 hour or up to 8 hours
• Let meat set at room temperature for at least one hour prior to grilling.
• Remove meat from the marinade and discard marinade.
• Place steak on heated grill, cook about 5 minutes. You can rotate the steak about 45 degrees to create grill cross-hatch marks.
• Turn the steak over and move to a slightly cooler part of the grill and continue grilling about 4 minutes. Be careful not to overcook.
• Thinly slice the steak across the grain.

TENDER FLAT IRON STEAK

Steps:

• Mix all ingredients thoroughly and marinate steak for one hour.
• Grill over hot coals 4 minutes per side. This steak is best cooked rare to medium rare.

FLAT IRON STEAK AND SPINACH SALAD

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.

FLAT IRON STEAK SALAD

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.

STEAK SALAD

Steps:

• To marinate the steak, combine all marinade ingredients in large resealable plastic bag. Add steak, squeeze out all the air, seal, and refrigerate. Marinate for at least 2 hours up to over night.
• To make oven roasted potatoes, combine potato wedges, olive oil, dill, parsley, chives, salt and pepper in bowl and toss to coat. Spread a single layer onto parchment lined baking sheet and bake in 400 F oven for about 1 hour, stirring occasionally to brown all edges.
• Roast corn on griddle or grill over high heat, turning occasionally to prevent burning and equally char. Once done, cut kernels away from cob.
• To grill steak, sear over high heat using a grill or griddle until you reach an internal temperature of about 130 F (for medium), turning only once after dark grill marks are achieved. Allow meat to rest on cutting board at least 10-15 minutes. Prior to serving, thinly slice against grain.
• To serve, either toss all salad ingredients together with dressing or arrange on platter. Goes great with garlic bread!

FLATIRON STEAK SALAD

Steps:

• Allow steak to come to room temperature for about 20 minutes. Season both sides with salt and pepper.
• Heat a large skillet over high heat. When very hot, add avocado oil.
• Carefully place steak in hot pan and turn heat down to medium. Add 2 Tablespoons butter and rosemary to the pan. Sear for 4 minutes, spooning melted butter over top several times, then flip over.
• Spoon melted butter over steak several more times, and sear other side for 4 minutes. Remove from heat, and allow to rest on a plate.
• Using the same pan, add remaining butter and sautee onions for 4-5 minutes until golden.
• On 4 large plates, add chopped salad mix. Top with onions, sliced egg, and tomatoes. Cut steak into slices and top over vegetables.
• In a small mason jar, add olive oil, balsamic vinegar, garlic, salt, and pepper. Add stevia to taste. Drizzle over salad.
• Top with blue cheese crumbles and serve immediately.

FLAT IRON STEAK AND SPINACH SALAD RECIPE

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 for about 4 minutes until it begins to soften.
• 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 for about 5 minutes until the peppers are tender.
• 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 for about 5 minutes until it has reduced to a syrupy sauce.
• 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.
• Serve and enjoy.

GRILLED FLAT IRON STEAK

Steps:

• Salt your flat iron steaks on both sides and let them sit, uncovered, in the fridge up to overnight, and at least 1 hour. I like to set them on a rack over a tray to catch any juices. This preseasons your meat and will help develop a better crust on the grill.
• Get your grill very hot and clean and oil your grates as I described above. When you start this process, take your steaks out of the fridge to warm up a bit. You still want them cool, though, so no more than about 15 minutes.
• Grill your flat iron steaks hard on one side, a good 5 minutes without touching them. Flip and grill to the doneness you like, anywhere from 2 to 10 minutes, depending on the heat and the thickness of your steak. Use the finger test for doneness to determine this.
• Move your steaks from the grill, coat them with freshly cracked black pepper - or whatever spices and herbs you like - and let it rest 5 minutes. Slice across the grain (the narrow end), and squeeze citrus juice over it all.

FLAT IRON STEAK SALAD RECIPE

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!

18 BEST FLAT IRON STEAK RECIPES

Steps:

• Mix olive oil, Cabernet, mustard powder, garlic, chives, parsley, salt, and pepper in a small bowl. Put the steak inside of a large, resealable bag and pour the marinade mixture over the bag. Before sealing, press on the bag to remove as much air as possible. Place bag in the refrigerator to marinate for 2-3 hours.
• Heat a nonstick skillet on medium-high heat. Add the steak and cook for 3-4 minutes on each side. (Medium-rare is recommended for the best taste.) If you desire a higher level of doneness, leave slightly longer and check frequently. Move steaks to a plate and throw out the marinade. Allow steaks to sit for about five minutes before serving.

EASY FLAT IRON STEAK RECIPE

Steps:

• Peheat your broiler on high (500°F). Set an oven rack 6 inches below the heating element (not directly below). Line a rimmed baking sheet with foil for easy cleanup.
• Remove the steak from its packaging and place it on a cutting board. Blot it dry with paper towels.
• Coat the steak with olive oil and season on both sides with kosher salt, black pepper, garlic powder, and smoked paprika.
• Place the steak on the prepared baking sheet. Broil it on the first side for 6 minutes.
• Carefully turn the steak to the other side. Broil until it's medium-rare, about 6 more minutes.
• Transfer the cooked steak to a clean cutting board. Let it rest for five minutes, loosely covered with foil, then slice thinly and serve.