Flat-Iron Steak Salad with Mustard-Anchovy Dressing

Flat-Iron Steak Salad with Mustard-Anchovy Dressing

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From: EatingWell Magazine, March/April 2014

This steak salad recipe is tasty and easy to make. Flat-iron steak is quite tender; cook this lean cut of steak to medium-rare for the best flavor.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh sage
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 3 anchovy fillets or 1½ teaspoons anchovy paste
  • 1 clove garlic
  • ½ teaspoon freshly ground pepper
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon minced garlic
  • ½ cup crumbled blue cheese
  • 12 cups frisée or curly endive, torn into pieces
  • 4 flat-iron steaks ( ¾ inch thick, about 1½ pounds total), trimmed, or 1 flank steak, cut crosswise into 4 equal pieces


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  1. To marinate steaks: Combine 3 tablespoons oil, minced garlic, thyme, sage, salt and 1 teaspoon pepper in a gallon-size sealable plastic bag. Add steaks and turn the bag several times to coat them. Let the steaks marinate for 1 hour at room temperature or refrigerate for up to 1 day.
  2. To prepare dressing: Place vinegar, mustard, anchovy, garlic clove and ½ teaspoon pepper in a mini food processor (or blender) and process until smooth, scraping down the sides with a rubber spatula as needed. Add ¼ cup oil and process until creamy. Set aside for up to 1 hour or refrigerate for up to 1 day.
  3. To cook steaks: Heat a ridged grill pan over medium-high heat until hot or preheat a grill to medium-high.
  4. Remove the steaks from the marinade. (Discard marinade.) Grill the steaks (two at a time, if using a grill pan) until browned on both sides and an instant-read thermometer inserted into the center registers 125 degrees to 130°F for medium-rare, 2 to 4 minutes per side. Transfer to a clean cutting board.
  5. To finish the salad: Toss frisee (or endive) with the dressing in a large bowl. Divide among 6 plates. Slice the steak diagonally across the grain into ¼-inch-thick slices. Top the salads with the steak and sprinkle with blue cheese.
  • Make Ahead Tip: Marinate steaks (Step 1), prepare dressing (Step 2) and refrigerate for up to 1 day. Let stand at room temperature for 40 minutes before cooking.

Nutrition information

  • Serving size: 2 cups salad, 3 oz. steak & 1 generous Tbsp. cheese
  • Per serving: 363 calories; 26 g fat(7 g sat); 3 g fiber; 4 g carbohydrates; 28 g protein; 154 mcg folate; 79 mg cholesterol; 0 g sugars; 0 g added sugars; 2,267 IU vitamin A; 7 mg vitamin C; 134 mg calcium; 3 mg iron; 561 mg sodium; 635 mg potassium
  • Nutrition Bonus: Vitamin A (45% daily value), Folate (38% dv)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, 3½ lean meat, ½ high-fat meat, 3 fat

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