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Flat Iron Steak Salad

My steak salad with avocado and radishes is a big plate of summer deliciousness. I sometimes add dried cranberries and cherry tomatoes, but you can customize it to suit your tastes. —Marla Clark, Albuquerque, New Mexico
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 3/4 pound beef flat iron steak or top sirloin steak
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons lemon juice
  • 5 ounces fresh baby spinach (about 6 cups)
  • 1 medium beefsteak tomato, sliced
  • 1/2 medium ripe avocado, peeled and sliced
  • 4 radishes, thinly sliced
  • 1/4 cup crumbled blue cheese, optional


  • Sprinkle steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes.
  • Meanwhile, in a small bowl, whisk oil, vinegar, lemon juice and the remaining salt and pepper. Divide spinach among 4 plates. Add tomato, avocado and radishes.
  • Cut steak into slices; place over salad. Drizzle with dressing; if desired, sprinkle with cheese.

Health tip
  • Include vitamin C-rich fruits or vegetables, like this recipe’s beefsteak tomato, in spinach salads to increase the absorption of iron from the spinach.
  • Nutrition Facts
    1 salad: 321 calories, 25g fat (6g saturated fat), 55mg cholesterol, 529mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 18g protein.

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