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steak salad recipe

Flat Iron Steak Salad Recipe

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

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.

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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

Nutrition Facts
Flat Iron Steak Salad Recipe
Amount Per Serving (1 meal)
Calories 640 Calories from Fat 450
% Daily Value*
Fat 50g77%
Carbohydrates 5.45g2%
Fiber 2.5g10%
Protein 45g90%
* Percent Daily Values are based on a 2000 calorie diet.