Steak Salad Recipe

Marinate steak

Whisk together 2 tbsp olive oil, soy sauce, balsamic vinegar, 2 tsp minced garlic, brown sugar, 1 tsp black pepper and 1 tsp kosher salt in a shallow dish. Add the flat iron steak, turn to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours.

Cook steak

Remove steak from refrigerator 20 minutes before cooking to come toward room temperature. Heat a heavy skillet or grill over medium-high heat until very hot. Pat steak dry, then sear 4-5 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C) depending on thickness. Adjust time for desired doneness. Transfer steak to a cutting board and rest 8-10 minutes before slicing thinly against the grain.

Make croutons

Preheat oven to 375°F (190°C). Toss 2 cups bread cubes with 2 tbsp olive oil, 1 tsp minced garlic, a pinch of salt and pepper until evenly coated. Spread in a single layer on a baking sheet and bake 8-12 minutes, stirring once, until golden and crisp. Cool slightly.

Cook bacon in a skillet over medium heat until crisp, 6-8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain, then chop or crumble when cool enough to handle. Reserve 1 tsp bacon fat if you want to add to the dressing for extra flavor (optional).

Whisk together 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp Dijon, 1 tsp honey, 1 tsp salt and 1 tsp black pepper in a small bowl until emulsified. Taste and adjust seasoning. If using, whisk in reserved 1 tsp bacon fat for a smoky note.

In a large bowl, combine 6 cups mixed greens, 1 medium tomato cut into wedges, 1/4 cup dried cranberries and 1/4 cup pickled red onion. Toss gently with about half the dressing to lightly coat (add more to taste).

Top the dressed greens with sliced steak (arrange across the top), chopped/crumbled bacon, garlic croutons, and 1/3 cup bleu cheese crumbles. Drizzle any remaining dressing over the steak and finish with a few extra cranberries or a grind of black pepper if desired.

Serve immediately so the croutons stay crisp and the steak remains warm. Leftovers: store components separately (steak sliced, dressing sealed) and assemble within 24 hours for best texture.