Flat-iron steak salad

April 12, 2013 (Last Updated: January 11, 2019)
Flat-iron steak salad recipe

Flat-iron steak salad is tantalisingly tasty. This cut is from the chuck or shoulder. While mostly tender and flavourful, flat-iron steak has a tough piece of connective tissue that has to be removed. The effort is worth it, though! 

Print Recipe

Flat-iron steak salad

Serves: 4 as a starter and 2 as a main
Cooking Time: 40 mins

Ingredients

  • 500g Karan beef flat-iron steak, wet-aged, cleaned and butterflied (Add Deli Spices Kameeldoring Biltong Spice*)
  • 60ml (¼ cup) olive oil
  • 1 packet mixed baby salad leaves: watercress, spinach and rocket
  • 1 tub microgreens
  • 1 punnet cherry tomatoes, seared in a frying pan or on the braai
  • 25ml extra virgin olive oil
  • 25ml red wine vinegar
  • Himalayan salt and freshly ground black pepper, to taste
  • 100g (¼ cup) roasted pine nuts (optional)

Instructions

1

Heat up the braai to maximum.

2

Coat the steak with the Kameeldoring Spice and olive oil and place on braai.

3

Cook on both sides for about 3 minutes until cooked to your liking – I prefer medium-rare at 58°C.

4

Transfer the meat to a board and let it rest for at least 3 minutes before cutting. In the meantime, combine and toss the salad greens and tomatoes.

5

Slice the flat-iron steak as thinly as possible across the grain.

6

Build the salad, adding the slivers of steak last. Drizzle with extra virgin olive oil and vinegar, and season to taste. Garnish with pine nuts, if desired, and serve.

 

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April 12, 2013 (Last Updated: January 11, 2019) By
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