Go Back
+ servings

Flat Iron Steak Salad with Honey Balsamic Dressing

Grilled flat iron steak with a classic balsamic dressing of goat cheese, fruit, and nuts
Prep Time10 mins
Cook Time20 mins
5 mins
Total Time35 mins
Course: Main Course, Salad
Cuisine: American
Keyword: steak salad, goat cheese, fall salad, dinner salad
Servings: 3
Author: Melissa Reome

Ingredients

Steak

  • 2 6oz flat iron steaks
  • 1 tsp kosher salt (1/2 tsp for each steak)
  • 1 tbsp oil (with high smoke temp (canola, avocado, grapeseed, ghee etc)

Honey Balsamic Salad Dressing

  • 4 tbsp balsamic vinegar
  • 2 tsp dijon mustard
  • 5 tbsp honey (or more to adjust sweetness)
  • 1/2 cup extra virgin olive oil
  • 1/2 shallot (small, finely minced)
  • salt and fresh ground pepper (to taste)

Glazed or Candied Pecans

  • 1/2 cup glazed or candied pecans (bought or made, recipe below: may substitute raw or toasted pecans)
  • 1/2 cup pecans halves or whole
  • 1/4 cup brown sugar
  • 1 tbsp water
  • 1 pinch salt kosher or sea salt
  • 1 dash cinnamon

Salad

  • 1 16oz spring mix lettuce (or lettuce of your choice or fresh spinach)
  • 4 oz goat cheese
  • 3 oz dried cranberries (such as Craisins)
  • 1 pear (fresh such as red or bartlett pear, sliced. May substitute apples if preferred)

Instructions

Grill flat iron steak

  • Salt each steak with 1/2 tsp kosher salt. If dry-brining, put on elevated rack in refrigerator uncovered for 1-4 hrs prior to cooking. If not, proceed cooking.
  • Preheat grill to high and direct heat.
  • Clean grill grate if necessary and wipe with vegetable oil on paper towel with tongs to prevent sticking.
  • Grill steak 4-5 minutes on first side and 3-5 minutes on flip side depending on thickness.
  • Remove steak from grill when 5°F short of target temperature when measured with instant read thermometer.
    For rare- 120°F, medium-rare- 130°F, medium 135°F, medium well-145°F
  • If desired, season with fresh ground pepper after pulling off grill.
  • Tent steak with foil on the plate and rest for 5 minutes.
  • Slice steak against the grain and serve on salad.

Honey Balsamic Dressing

  • Whisk balsamic vinegar and mustard together.
  • Add olive oil slowly while continuing to wisk dressing.
  • Add minced shallot.
  • Season with salt and fresh ground pepper to taste.
  • Taste dressing. If you prefer it sweeter add more honey. If too tart, add more olive oil until well adjusted.

Make candied pecans

  • In a skillet over medium heat, add brown sugar, salt, cinnamon and water. Heat until sugar dissolves and is bubbling. Add pecans, stir to coat them and cook for another 2-3 minutes.
  • Remove from heat, spread out on parchment paper or silicone mat to cool completely. May make ahead of time and store until needed.

Assemble salad

  • Place lettuce in large bowl
  • Slice pears and arrange on salad
  • Add goat cheese, dried cranberries, pecans and steak to salad
  • Serve immediately with honey balsamic dressing on the side
  • If not eating salad immediately, top salad with steak upon serving as to not wilt the lettuce or melt the goat cheese.