RECIPES: Grilled Flat Iron Steak Salad

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Serves 4


1.5 pounds flat iron steak*

4 dashes Worcestershire sauce

1 tablespoon Dijon mustard

Kosher salt & fresh ground pepper to taste


1 head Bibb lettuce (wash, dry, chop)

1 medium red bell pepper

4 oz. Brussels sprouts leaves

2 ½ pounds plum tomatoes

½ pound cubed, peeled butternut squash

Spritz of extra virgin olive oil

2 tablespoons balsamic vinegar

2 cloves minced garlic

1 ½ oz. Horseradish Vinaigrette (recipe below)

¼ cup Parmesan cheese, shredded



  • Pre-heat grill to medium. Rub beef with Worcestershire sauce, mustard and salt and pepper.
  • Red Peppers: Prepare red peppers for grilling by cutting in wide strips. Place peppers in a bowl and season with a spritz of EVOO, salt and pepper.
  • Brussels Sprouts: Trim leaves from sprouts. Blanch in salted boiling water for 1 minute. Remove and place in ice water bath for 1 minute. Remove and pat dry.
  • Butternut Squash: Peel squash and scoop out the seeds, cut into ½” cubes. Season with salt and pepper. Sauté in extra virgin olive oil on medium heat for 8 to 10 minutes, stirring about every 2 minutes. Butternut squash should be tender with light crunch.
  • Plum Tomatoes: Cut plum tomatoes in half, season with salt, pepper, minced garlic, balsamic vinegar and spritz extra virgin olive oil.
  • Grill steaks over a hot fire, roast peppers, and grill tomatoes. Remove meat from grill and allow to rest for 10 minutes.  Cut the steaks into 1/4” thick slices on the bias.
  • Place lettuce in a bowl.  Add the steak pieces to the salad. Toss greens, butternut squash, brussels sprout leaves, peppers and Horseradish vinaigrette dressing. Coat all ingredients evenly.
  • Portion into large dinner bowls. Garnish with tomatoes, shredded Parmesan cheese and fresh ground black pepper.

*You may also use NY strip steak or filet sliced thin.

Recipe from Seasons 52

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