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
Flat Iron Steak Salad Recipe photo by Taste of Home
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.
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.