Flat Iron Steakhouse Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 667
- Total Fat
- 54
- Saturated Fat
- 18
- Carbohydrates
- 15
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 33
- Cholesterol
- 121
- Sodium
- 853
- Total: 45 min
- Active: 45 min
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
- 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.