Ben E. Keith Company’s director of culinary education and center-of-the-plate specialist Chef Paul Rothe provides a wonderful recipe that shows the versatility of Flat Iron as the central ingredient to a satisfying and flavorful salad.
Chef Paul Rothe’s Flat Iron Steak Salad with Thai Dressing
Serves four
Ingredients
- 2 Tbsp. vegetable oil, plus more for brushing #779070
- 2 ½ Tbsp. fresh lime juice #029088
- 2 Tbsp. Asian fish sauce #660614
- 2 Tbsp. soy sauce # 661096
- 1 garlic clove, quartered
- ½ Serrano chili, seeded and coarsely chopped #165083
- One ½ inch piece of peeled fresh ginger, coarsely chopped (about ½ tbsp.) #095105
- 1 tsp. sugar #780002
- Salt and pepper
- 1 pound flatiron steak or top blade steak, about 1 inch thick #507319
- 2 heads of baby romaine, leaves separated ( and torn if large) #105077
- ¾ pound grape tomatoes, halved #205204
- 1 medium cucumber – peeled, halved, seeded and sliced ¼ inch thick #108191
- ½ large red onion, thinly sliced #151008
- 2 scallions, thinly sliced #150105
- ½ cup basil leaves #104032
- ½ cup cilantro leaves #104409
Method
- Light a grill. In a blender, puree the 2 Tbsp. of oil with the lime juice, fish sauce, soy sauce, garlic, chili, ginger and sugar. Season with salt and pepper/
- Brush the steak with vegetable oil and season with salt and pepper. Grill over high heat until the meat is charred outside and medium-rare within, about 5 minutes per side. Transfer to a work surface and let it rest for 5 minutes.
- Meanwhile, in a bowl, toss the romaine with the cherry tomatoes, cucumber, onion, scallions, basil, and cilantro leaves. Pour two-thirds of the dressing over the salad and toss. Divide among 4 plates. Slice the steak 1/3 inch thick across the grain and serve alongside the salad. Pass the remaining dressing at the table.
