Name: Flat Iron Steakhouse Salad
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 servings
Ingredients: 2 cloves garlic, grated; 1 1/2 lemons; 1/2 cup half-and-half; 1/2 cup mayonnaise; 1/4 cup chopped fresh chives; 2 tablespoons sour cream; 1/2 teaspoon Worcestershire sauce; Kosher salt and freshly ground black pepper; 1 cup crumbled blue cheese (about 6 ounces); 1 1/4 pounds flat iron steak; 1/4 cup olive oil; 6 slices thick-cut hickory-smoked bacon (about 6 ounces); 2 ounces baguette (about 1/4 baguette), torn into 1/2-inch pieces; 1 head iceberg lettuce, cut into 6 wedges; 8 ounces cherry tomatoes, halved

Directions

Watch how to make this recipe.

Mix the garlic and the juice of 1 of the lemons in a medium bowl to form a paste. Add the half-and-half, mayonnaise, chives, sour cream, Worcestershire sauce, 1 teaspoon salt and a few grinds of pepper and whisk until smooth. Fold in the blue cheese. Cover and refrigerate until ready to use.
Sprinkle the flat iron steak generously with salt and pepper on both sides. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat. Add the steak and let cook, undisturbed, until a dark crust forms on the bottom and the steak easily releases from the skillet, about 6 minutes. Flip and continue to cook until a dark crust forms on the other side and the steak easily releases from the skillet, about another 5 minutes for medium rare and 6 minutes for medium. Transfer the steak to a cutting board and let it rest for 10 minutes; cut the steak into thin slices.
Meanwhile, cook the bacon in a large nonstick skillet over medium heat, flipping halfway through, until deep golden brown and very crispy, 7 to 8 minutes. Turn off the heat and transfer the bacon to a paper towel-lined plate.
Remove all but 1 tablespoon of the bacon drippings from the skillet. Add the remaining 1 tablespoon olive oil and heat over medium. Add the baguette pieces, 1/2 teaspoon salt and a few grinds of pepper and toss to coat well. Cook, tossing or stirring frequently, until the bread is golden and toasted, 5 to 6 minutes. Remove from the heat, squeeze in the juice from the remaining 1/2 lemon and toss until well combined.
Arrange the iceberg wedges on a large platter and spoon a dollop of the blue cheese dressing over each wedge; reserve the rest for serving. Top with the steak, cherry tomatoes and croutons. Crumble the bacon over the top and serve with extra dressing on the side.

Flat Iron Steakhouse Salad

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