Recipe By Lynfred Brand Ambassador Laura Lorenz
1.5-2 lbs Flat Iron Steak *
Arugula *
Extra virgin olive oil
Coarse sea salt
Balsamic drizzle *
Cherry or grape tomatoes, halved
Fresh basil leaves
Fresh mozzarella (pearls or Ciliegine), halved
Marinade
½ cup olive oil *
1 tbsp light soy sauce
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
3 tsp brown sugar
2 tbsp balsamic vinegar
½ tsp red pepper flakes
¾ tsp kosher salt
⅛ tsp black pepper
½ tsp Italian seasoning
4 medium garlic cloves, roughly chopped
In a medium bowl, combine all of the marinade ingredients and whisk until well blended. Place the steak in a large resealable plastic bag and pour the marinade over the top. Refrigerate for 3–4 hours, or up to 6 hours, turning the bag every couple of hours to ensure the steak is evenly coated.
Before grilling, remove the steak from the refrigerator and allow it to come to room temperature. Pat the steak dry with paper towels and discard the marinade. Grill to your desired doneness (see notes below), then transfer to a cutting board and let it rest. While the steak rests, add the arugula, mozzarella, and tomatoes to a large bowl. Lightly drizzle with extra virgin olive oil, sprinkle with coarse sea salt, and gently toss until everything is evenly coated.
Slice the steak against the grain. Arrange the salad on a serving platter or individual plates, then top with the sliced steak and fresh basil leaves. Finish with a generous drizzle of balsamic glaze. Serve with grilled bread.
Notes
* My flat iron steak weighed 1.65 pounds. This marinade will easily coat up to 2 pounds of steak.
* I love different textures in my salads, so I used both baby arugula and arugula microgreens.
* I used a fig balsamic drizzle, which added the perfect balance of sweetness and tang.
* I used regular olive oil for the marinade rather than extra virgin since it has a higher smoke point. Avocado or vegetable oil would also work well.
* I prefer my steak between medium-rare and medium. For that level of doneness, pull the steak from the grill at 125°F. Loosely tent with foil and let it rest for 5 minutes before slicing against the grain.
Cheat Sheet for When to Pull Your Steak from the Grill
120°F – Rare
125°F – Medium-Rare
130°F – Medium
* Serving size will vary depending on portion size and what you’re serving alongside the salad. Using 2 pounds of flat iron steak, this recipe serves approximately 4 people as a dinner-sized entrée or 6–8 people as a lighter lunch or side salad.
* The salad ingredients are intentionally listed without specific amounts since they can easily be adjusted based on the size of your salad and your personal preference. Add as much or as little arugula, mozzarella, tomatoes, basil, olive oil, and balsamic drizzle as you’d like.
Wine Pairing Suggestion: Grenache-Syrah 2023