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November 8, 2019

Flat Iron Steak Salad with Chimichurri Vinaigrette

A fresh, satisfying salad with savory flat-iron steak, sweet corn and tangy chimichurri vinaigrette.

Pinterest image for flat iron steak salad with chimichurri vinaigrette in a wooden bowl.
Disclaimer: This post contains affiliate links. That means I get a small commission if you buy products I recommend at no additional cost to you. I only recommend products I believe in from companies I believe in—either I use them myself or I’ve at least done thorough research and vetting. Please reach out if you have any questions or want more info!

Salad. I know.

“Salad,” you’re thinking, “is what I eat when I’m trying to feel healthy.” The days are getting shorter, your workday is *feeling* longer, and maybe you’re just not about trying to sink your teeth into a spa menu right now.

Chimichurri vinaigrette in a jar and on a spoon on a baking sheet.

I hear you. My slowcooker has been pulling overtime lately and I’m sipping on cinnamon tea as I type. But listen.

Crispy, crunchy, chewy, juicy, savory, tangy, bright and so many other adjectives could be in your mouth if you just give this flat-iron steak salad with chimichurri vinaigrette a shot. You will love it because it loves you back.

But first, steak.

Flat iron steak sliced on a cutting board next to a chef's knife.

Flat-iron steak: your new bff

I love flat-iron steak. Like really. True story, one of the butchers at my favorite local grocery store recognizes me on sight as the flat-iron steak girl, and apologizes if he sees me and it’s not in stock. I’m pretty sure they keep more around just because I’ve asked for it so many times.

Flat-iron steak looks very similar to flank steak, but it’s a little bigger and tends to come out more tender without as much coaxing. It comes from the shoulder, unlike flank steak, which comes from the belly. Because it looks so similar to flank steak and is such a similar size, you’ll typically find it (pre-packaged) near the flank steak at the store.

What’s so great about flat-iron steak? List!

  1. Just one flat-iron steak can easily feed 2-4 people depending on the size and what you’re using it for. Only on piece of meat to worry about and less juggling around the pan for a crowd is a win for me!
  2. It’s super-flavorful and typically has good marbling.
  3. The thickness is usually pretty even for such a large cut, so you don’t have to worry too much about one side being way overdone.
  4. It’s affordable, especially for such a tender, flavorful piece of meat.

Basically, try it 👊

Flat iron steak salad with chimichurri vinaigrette in a wooden bowl with more dressing in a jar in the background.

I’ve recently had my steak-world shaken a bit, leaving me questioning everything. Namely, letting it come to room temperature before cooking, and resting it after.

The first one is easy enough to bust. According to J. Kenji Lopez-Alt, it simply takes way too long for a the meat’s temperature to rise significantly enough to make a difference. Like, long enough that you’re looking at inviting bacteria to the table. The link goes further, but isn’t that reason enough?

Besides, that isn’t nearly as ingrained into the collective steak conscious as resting. Resting isn’t a tip, it’s the way you do steak. Point. Blank.

But why? To keep precious juice from leaking out, of course. But… does it?

Turns out our perception of juiciness is not just about how much juice is actually in the steak, it’s also about the saltiness, the crispness of the crust, the reaction of your salivary glands responding to the steak and more—plus, too much juice could even make it taste watery and bland.

A small sampling of other drawbacks to resting your steak:

  • The fat could harden
  • The crust could soften
  • Any spices could turn muddy like the the dredges of bad coffee
  • It won’t be hot and steamy in your mouth!

Beyond that, how much juice you actually lose if you cut immediately is actually pretty insignificant compared to a rested steak, AND AND AAAND if you save the juices and pour them over, the meat will reabsorb them! Or go into a pan sauce with a little horseradish and cream… Amazing.

If you’re into food science or you need more convincing, read this admittedly long, but incredible piece of work on why you shouldn’t rest your steak from AmazingRibs.com. This is my ish. For someone like me, it should be on HBO with an adult content warning.*

Wesley Snipes (not that one) winks poorly on the television show 30 Rock.

*It absolutely should not. It is perfectly wholesome.

Now, if you’re a seasoned steak vet, this could be a big adjustment! Particularly if you usually undercook your steak just a bit so the heat carryover from resting doesn’t take it from a perfect medium rare to medium. In that case, just work on cooking it perfectly 😉

I’m still experimenting with this no-resting thing, and I’m working through how I feel about it with different types and cuts of meat. Will I completely ditch it? Probably not.

But I’m not accepting it as required across the board anymore, and I’m not making it a part of this recipe!

A wooden salad bowl of flat iron steak salad with chimichurri vinaigrette

ANYWAY, this Flat Iron Steak Salad with Chimichurri Vinaigrette is fast & easy and delicious. The dressing is a play on classic Argentinian chimichurri sauce (sort of like zesty pesto, sort of like smooth salsa). It ticks all kinds of boxes—tangy, silky, a little kick, nutritious—but it’s real trick is the fact that you just throw everything straight in the food processor.

You could do this salad with or without the tomatoes (cherry tomatoes or bell peppers are a nice, happy medium for fall), but don’t skip the corn and avocado! The corn’s sweetness in a bite with the creamy avocado, savory steak, zesty dressing and crisp veg. Just. Ugh.

Flat iron steak salad with chimichurri vinaigrette in a wooden bowl.

This isn’t just any salad. Make it. Savor it. Report back.

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Photo showing flat iron steak salad with chimichurri vinaigrette in a bowl

Flat Iron Steak Salad with Chimichurri Vinaigrette


  • Author: Leannda
  • Total Time: 25 minutes
  • Yield: Serves 4
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Description

A fresh, satisfying salad with savory flat-iron steak, sweet corn and tangy chimichurri vinaigrette.


Ingredients

Scale

For the flat iron steak salad

  • 1-inch thick flat iron steak (1.5–2 lbs)
  • 3 teaspoons coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 Tablespoon avocado oil
  • 1 Tablespoon cold, unsalted butter
  • 2 cloves garlic, smashed
  • 5 oz mix of soft greens (I like fresh express organic’s fresh herb mix)
  • 2 cups corn, preferably fresh cut
  • 1/2 cup thinly sliced scallions
  • 1 large tomato, cut into wedges
  • 1 large avocado, sliced 

For the chimichurri vinaigrette

  • 1 1/2 cup cilantro
  • 2 cloves garlic, smashed (about 1 Tablespoon)
  • 1 shallot, roughly chopped (about 3 TBSPs)
  • 1/2 tsp kosher salt
  • 1/2 teaspoon chili paste (or a pinch of red pepper flakes)
  • 3 Tablespoons fresh-squeezed lime juice
  • 3 Tablespoons white wine vinegar
  • 2/3 cup extra virgin olive oil 

Instructions

For the flat iron steak salad

  1. Preheat your oven to 400º F and heat an oven-proof skillet in it for at least 10 minutes. Sprinkle the salt and pepper evenly over the steak, then brush it with oil.
  2. Carefully place the skillet on a burner over high heat for two minutes.
  3. Sear on one side for 2 minutes, adding the garlic and butter halfway through for extra flavor, then flip, sear for one minute, and finish in the oven until medium rare (135º F), about 6 minutes.
  4. Meanwhile, toss the greens in a large salad bowl with about half the vinaigrette and add the corn, scallions, tomatoes and avocado.
  5. Slice the steak, against the grain diagonally, then place it on top of the salad. Drizzle the remaining dressing over it as desired and serve while the steak is still warm! 

For the chimichurri vinaigrette: 

  1. Combine all ingredients in a food processor. Pulse about five seconds or until smooth. Stir (or pulse again) right before use as the oil will separate. 
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Searing
  • Cuisine: American

Keywords: flat iron steak, salad, steak salad

Did you make this recipe?

Tag @leanndacavalier on Instagram and hashtag it #whipsmartkitchen

Flat iron steak salad with chimichurri vinaigrette in a wooden bowl from overhead, more vinaigrette in a jar off to the side.

Filed Under: Dinner, Recipe, Salad, Summer, Uncategorized

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About Leannda

Hey, I'm Leannda! I love to cook and I'm always down for some tiramisu. When I'm not cooking I'm probably teaching or sideline reporting. DWest Virginia native. Lover of mountains and rivers. Currently living in Tennessee with my husband, Adam; daughter, Siena; and our cats, Professor and Steely. read more

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Hey, I'm Leannda! I'm into healthy eating, but I'm always down for some tiramisu. When I'm not cooking I'm probably teaching or sideline reporting. I live outside Knoxville, Tennessee with my husband Adam, and our cats Professor and Steely. Read More…

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