Grilled Flat Iron Steak and Salad

Servings: 8 | Time: Prep: 20 minutes Roast: 35 minutes Grill: 15 minutes Stand: 20 minutes

This main course salad is a hearty and satisfying steak and potato combination, but light enough fare for a summer luncheon.


Red Pepper Dressing:


  1. In food processor or blender combine roasted sweet pepper, 1/2 cup olive oil, vinegar, shallot, 1 serrano pepper, and 1/4 teaspoon salt. Cover and process or blend until smooth. Set aside.


Roasted Potatoes:


  1. Preheat oven to 400°F. In shallow baking pan toss potatoes with 2 tablespoons olive oil and 1 teaspoon salt. Roast, uncovered, for 35 minutes or until tender and browned, stirring once.


Steak Rub:


  1. In small bowl combine paprika, coriander, 1 serrano pepper and fresh thyme.


Grilled Flat Iron Steaks:


  1. Season steaks with salt and pepper and rub both sides of each steak with Steak Rub. Let stand for 15 minutes.


  1. Grill steaks on rack of covered grill directly over medium-hot heat for 10 to 12 minutes for medium-rare (145°F), turning once. Remove and cover with foil; let rest 5 minutes. Cut each steak into thin slices.


  1. To serve, toss greens with half of dressing and divide among plates. Top with potatoes, Gorgonzola cheese, and sliced steak. Pass remaining dressing.


  1. Tip: *

To roast red sweet pepper, preheat oven to 450°F. Halve pepper lengthwise and remove stem, seeds, and membranes. Line baking sheet with foil. Place pepper, cut sides down, on baking sheet. Roast 15 minutes or until skin is blistered and charred. Wrap in foil and let stand 15 minutes or until cool enough to handle. Use paring knife to remove peel from pepper halves.


  1. Tip: **

Because hot chile peppers, such as serranos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch chile peppers, wash your hands well with soap and water.


Red Pepper Dressing:


1          medium red sweet pepper, roasted*

1/2        cup olive oil

1/4        cup red wine vinegar

1/2        medium shallot

1          fresh serrano chile pepper, stemmed and seeded**

1/4        teaspoon kosher salt


Roasted Potatoes:


4          Yukon Gold potatoes (1 1/2 to 2 pounds), each cut into 8 wedges

2          tablespoons olive oil

1          teaspoon kosher salt


Steak Rub:


2          tablespoons paprika

1          tablespoon ground coriander

1          fresh serrano chile pepper, seeded and finely chopped**

1 1/2      teaspoons finely chopped fresh thyme


Grilled Flat Iron Steaks:


4          12-ounce boneless beef chuck top blade (flat iron) steaks, cut about 1-inch thick

8          cups baby greens

3/4        cup Gorgonzola cheese, crumbled