June 5, 2019
Grilled Steak Salad
We love salads, but when you add steak, it’s even better. Juicy wood-fired steak sits on top of a bed of leafy greens and gets covered with a savory vinaigrette in this over the top salad.
1 each (1.5 lb) Black Flat Iron Steak
Traeger Beef Rub
8 oz ARUGULA
8 oz baby SPINACH
1/4 cup CHERRY TOMATOES, HALVED
1/2 RED ONION, THINLY SLICED
1/4 cup BLUE CHEESE
2 TBSP BALSAMIC VINEGAR
4 TBSP Extra Virgin Olive Oil
Coarse Sea Salt and Fresh Black Pepper, to taste
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Trim any sinew or silverskin from the flat iron steak. Season liberally with Traeger Beef rub and kosher salt.
When the grill is hot, place steak directly on the grill grate. Cook for 10-15 minutes then flip and cook 10 minutes more. Remove from the grill when the internal temperature reaches 130℉ when an instant read thermometer is inserted into the thickest part. Let steak rest 10 minutes before slicing.
While the steak is resting, build the salad. In a large bowl combine the greens, tomatoes, onion and blue cheese. Drizzle with balsamic and olive oil and toss.
Place salad on a large platter and top with sliced steak. Finish with a sprinkle of sea salt and fresh black pepper. Enjoy!
*Cook times vary depending on set and ambient temperatures.
Recipe and photo from Traeger.