Flat-Iron Steak Salad with Mustard-Anchovy Dressing

Photo by Lisa M.
Adapted from eatingwell.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

Ingredients

  • 3

    tablespoons extra-virgin olive oil

  • 1

    tablespoon minced garlic

  • 1

    tablespoon finely chopped fresh thyme

  • 2

    teaspoons finely chopped fresh sage

  • 1

    teaspoon salt

  • 1

    teaspoon freshly ground pepper

  • 4

    flat-iron steaks (3/4 inch thick, about 1 1/2 pounds total), trimmed, or 1 flank steak, cut crosswise into 4 equal pieces

  • Salad:

  • 3

    tablespoons red-wine vinegar

  • 1

    tablespoon Dijon mustard

  • 3

    anchovy fillets or 1 1/2 teaspoons anchovy paste

  • 1

    clove garlic

  • 1/2

    teaspoon freshly ground pepper

  • 1/4

    cup extra-virgin olive oil

  • 12

    cups frisée or curly endive, torn into pieces

  • 1/2

    cup crumbled blue cheese

Directions

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. To prepare dressing: Place vinegar, mustard, anchovy, garlic clove and 1/2 teaspoon pepper in a mini food processor (or blender) and process until smooth, scraping down the sides with a rubber spatula as needed. Add 1/4 cup oil and process until creamy. Set aside for up to 1 hour or refrigerate for up to 1 day. To cook steaks: Heat a ridged grill pan over medium-high heat until hot or preheat a grill to medium-high. 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° to 130°F for medium-rare, 2 to 4 minutes per side. Transfer to a clean cutting board. To finish the salad: Toss frisée (or endive) with the dressing in a large bowl. Divide among 6 plates. Slice the steak diagonally across the grain into 1/4-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.

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