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RECIPES  |  MEAL PREP  |  KETO  |  COOKBOOK

Flat Iron Steak Salad

Pan seared and butter basted flat iron steak served on top of a salad tossed in a homemade lemon and horseradish vinaigrette.

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steak salad recipe

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Here’s a steak salad recipe that is easy to make and has huge flavor. The flat iron steak is cooked in a hot cast iron pan and finished with butter and garlic. The salad is made from butter lettuce and radicchio and tossed in a homemade lemon and horseradish vinaigrette.

I love using flat iron steak, it’s such an economical cut and the marbling is off the charts. Which means it has more flavor and it not as easy to overcook as other more lean cuts of beef. Of course it does not hurt to finish the steak with two big pads of butter and garlic, and baste it for the last minute of cooking!

How Do I Cook Flat Iron Steak?

The first thing you need to do is let the flat iron steak come to room temperature before you cook it. Cold meat in a hot pan or oven will cook unevenly and be tough. Season the steak with a generous pinch of salt and pepper on both sides while it rests. If you want to add some spices or dried herbs, go for it!

It’s best to use a cast iron pan for cooking the flat iron steak, as it will create a fantastic crust and sear mark, but you can also use a non-stick or metal skillet. Pre-heat the pan over medium-high heat for 3 minutes, add 1 tablespoon of avocado oil, and add the steak.

Let the flat iron steak cook for 2 minutes and then flip. Cook another 2 minutes, flip, and lower the temperature of the pan to medium-low. Cook 1 more minute and flip the steak again and add the butter and smashed garlic cloves.

Cook the steak for 1 more minute while slightly tipping the pan and spooning the melted butter over the steak continuously. Remove the steak from the pan and allow it to rest for 5 minutes under loose tin foil. If you want the flat iron steak cooked to medium, flip and cook another 1 minute.

How Do I Know When My Steak Is Done?

The best way to know when you flat iron steak is done, is to use a digital probe thermometer. It’s especially good to use for large cuts of meat because you can leave it in the meat while it cooks in the oven. I like to pull my flat iron steak from the pan when it reaches 130F, and it will carry over another 5 degrees while it rests.

How Do I Make A Lemon Vinaigrette?

This recipe from my lemon and horseradish vinaigrette is really easy to make and so tasty. To start add some raw apple cider vinegar to a bowl along with lemon juice, stone ground or dijon mustard, monk fruit sweetener, salt, and pepper. This dressing in keto thanks to monk fruit.

Whisk well and slowly add 1/4 cup of really good extra virgin olive oil while whisking the entire time. The homemade salad dressing will thicken up thanks to the emulsion of fat and vinegar. Taste for seasoning, you may need more monk fruit or lemon juice.

Make sure to only dress your salad right before eating it, otherwise the lettuce will get wilted.

How Long Can I Store Homemade Salad Dressing?

Homemade salad dressing will last for 7 days stored in the fridge in an air tight container. You can not freeze dressing, as it will split the emulsion.

What Oils Are Best To Make Salad Dressing With?

The best oils to make homemade dressing with are avocado oil and extra virgin olive oil. They are heart healthy and optimal for the keto and paleo diet. Canola oil and soybean oil are very popular is store bought salad dressings, but they are heavily refined, processed, and bad for you.

It’s very common for oils to become solid when stored in the fridge. All you have to do is let them come to room temperature and they will become liquid again. It is 100% safe and normal.

Check out my other steak and salad recipes:

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steak salad recipe
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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.

Course Main Course
Cuisine American
Keyword flat iron steak, salad, steak, steak salad
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 640 kcal
Author Bobby Parrish

Ingredients

For the steak:

  • 1 pound flat iron steak
  • Kosher salt & fresh pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic smashed

For the salad:

  • 7 ounces of your favorite lettuce mix
  • ½ cup cherry tomatoes halved
  • ¼ cup toasted walnuts chopped
  • Juice of ½ lemon
  • 1.5 tablespoons raw apple cider vinegar
  • 1 heaping teaspoon stoneground or Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1-2 teaspoons monk fruit sweetener
  • Kosher salt & fresh pepper
  • Good quality extra virgin olive oil

Instructions

  1. Season the steak with a generous amount of salt and pepper on both sides and allow to sit at room temperature for 20 minutes.
  2. 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.
  3. 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.
  4. 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!

Recipe Video

Recipe Notes

Macros per 8 ounce portion of steak:
520 calories
0 carbs
40 grams of fat
42 grams of protein
0 fiber

Macros per serving of salad, makes 2 servings:
118 calories
3 grams of net carbs
5.45 gram of total carbs
10 grams of fat
3 grams of protein
2.5 grams of fiber

Macros per tablespoon of dressing:
120 calories
15 grams of fat
Less than 1 carb
0 protein and fiber

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