Steak Salad Recipe

1. 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.

2. 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.

3. 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.

4. 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).

5. 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.

6. 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).

7. 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.

8. 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.