Sliced Steaks with Sweet and Spicy Salad on Top

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Inactive: 5 min
  • Cook: 10 min
  • Yield: 4 servings
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4 flat iron steaks

Extra-virgin olive oil, for drizzling, plus 1/3 to 1/2 cup

Salt and freshly ground black pepper

1 small clove garlic, finely chopped

2 tablespoons ketchup

2 tablespoons grainy Dijon mustard

1 tablespoon Worcestershire sauce

2 tablespoons white balsamic vinegar

1 large heart romaine, chopped

1 bundle arugula, chopped


  1. Let the steaks sit at room temperature, to take the chill off, while you heat a grill pan to high. When the pan is very hot, drizzle the steaks with extra-virgin olive oil and season with salt and pepper, to taste. Cook the steaks 3 to 4 minutes on each side for pink centers, a couple minutes longer for medium well. Remove the steaks to a cutting board and let rest about 5 minutes before slicing.
  2. Meanwhile, in a salad bowl combine the garlic, ketchup, mustard, Worcestershire and vinegar. Whisk in 1/3 to 1/2 cup extra-virgin olive oil and season with salt and pepper, to taste. Add the greens and toss. Slice the steaks, arrange on serving plates and top with the salad.

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