Sizzling Flat Iron Steak and Vibrant Spinach Salad: A Culinary Symphony

Flat iron steak, known for its tenderness and rich flavor, is a cut that deserves to be celebrated. Pairing it with a vibrant and nutritious spinach salad creates a culinary symphony that’s both satisfying and healthy. This recipe is perfect for a weeknight dinner or a weekend gathering, offering a delightful balance of textures and tastes. Let’s embark on this delicious journey!

## Why Flat Iron Steak and Spinach Salad is a Winning Combination

* **Flavor Profile:** The robust, beefy flavor of the flat iron steak complements the earthy notes of spinach. The addition of other salad ingredients like fruit, nuts, and cheese adds layers of complexity.
* **Nutritional Value:** This meal is packed with protein, iron, vitamins, and antioxidants. Spinach is a nutritional powerhouse, and the flat iron steak provides essential amino acids.
* **Ease of Preparation:** Despite its gourmet appeal, this dish is surprisingly easy to make. The steak cooks quickly, and the salad comes together in minutes.
* **Versatility:** You can easily customize this recipe to suit your preferences. Swap out the spinach for other greens, add different toppings, or experiment with various dressings.

## Ingredients You’ll Need

### For the Flat Iron Steak:

* 1.5 lbs Flat Iron Steak (about 1 inch thick)
* 2 tbsp Olive Oil
* 1 tbsp Balsamic Vinegar
* 2 cloves Garlic, minced
* 1 tsp Dried Thyme
* 1/2 tsp Smoked Paprika
* 1/4 tsp Red Pepper Flakes (optional, for a touch of heat)
* Salt and Black Pepper to taste

### For the Spinach Salad:

* 10 oz Fresh Spinach, washed and dried
* 1/2 cup Strawberries, sliced
* 1/4 cup Red Onion, thinly sliced
* 1/2 cup Candied Pecans (or toasted pecans)
* 1/4 cup Crumbled Goat Cheese (or feta cheese)

### For the Balsamic Vinaigrette:

* 3 tbsp Balsamic Vinegar
* 1 tbsp Dijon Mustard
* 1/4 cup Olive Oil
* 1 tbsp Honey (or maple syrup)
* 1 clove Garlic, minced
* Salt and Black Pepper to taste

## Step-by-Step Instructions

### Preparing the Flat Iron Steak:

1. **Marinate the Steak (at least 30 minutes, preferably longer):** In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried thyme, smoked paprika, and red pepper flakes (if using). Season generously with salt and black pepper. Place the flat iron steak in a resealable bag or shallow dish and pour the marinade over it. Ensure the steak is fully coated. Refrigerate for at least 30 minutes, or up to 4 hours.
2. **Bring the Steak to Room Temperature:** Remove the steak from the refrigerator about 30 minutes before cooking. This will help it cook more evenly.
3. **Preheat Your Cooking Surface:** Heat a grill pan or cast-iron skillet over medium-high heat until it’s smoking hot. You can also use an outdoor grill. If using an oven, preheat to broil.
4. **Sear the Steak:** Remove the steak from the marinade and pat it dry with paper towels. This will help it develop a nice crust. Carefully place the steak on the hot grill pan or skillet. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. If broiling, place the steak on a baking sheet and broil for 3-4 minutes per side for medium-rare. Use a meat thermometer to ensure the steak reaches your desired internal temperature. (Medium-rare: 130-135°F, Medium: 135-145°F, Medium-Well: 145-155°F, Well Done: 155°F+).
5. **Rest the Steak:** Once the steak is cooked to your liking, remove it from the heat and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
6. **Slice the Steak:** After resting, slice the steak thinly against the grain. This will make it easier to chew and maximize its tenderness.

### Preparing the Spinach Salad:

1. **Wash and Dry the Spinach:** Ensure the spinach is thoroughly washed and dried. A salad spinner works well for this.
2. **Prepare the Salad Toppings:** Slice the strawberries and red onion. If using candied pecans, they’re ready to go. If using raw pecans, toast them in a dry skillet over medium heat until fragrant, about 5-7 minutes, stirring frequently.
3. **Assemble the Salad:** In a large bowl, combine the spinach, strawberries, red onion, candied pecans (or toasted pecans), and crumbled goat cheese (or feta cheese).

### Preparing the Balsamic Vinaigrette:

1. **Whisk Together Ingredients:** In a small bowl, whisk together balsamic vinegar, Dijon mustard, olive oil, honey (or maple syrup), and minced garlic. Season with salt and black pepper to taste.
2. **Adjust to Taste:** Taste the vinaigrette and adjust the ingredients as needed. You may want to add more honey for sweetness or more balsamic vinegar for tanginess.

### Assembling the Dish:

1. **Dress the Salad:** Just before serving, drizzle the balsamic vinaigrette over the spinach salad and toss gently to coat. Be careful not to overdress the salad, as it can become soggy.
2. **Arrange and Serve:** Arrange the dressed spinach salad on plates or a serving platter. Top with the sliced flat iron steak.
3. **Optional Garnishes:** Garnish with a sprinkle of fresh herbs, such as parsley or chives, for added flavor and visual appeal.

## Tips for the Perfect Flat Iron Steak and Spinach Salad

* **Choose High-Quality Steak:** The quality of the flat iron steak will significantly impact the final result. Look for a well-marbled steak from a reputable butcher or grocery store.
* **Don’t Overcook the Steak:** Flat iron steak is best served medium-rare to medium. Overcooking it will make it tough and dry.
* **Let the Steak Rest:** Resting the steak after cooking is crucial for ensuring its tenderness and juiciness.
* **Use Fresh, High-Quality Ingredients:** The fresher the ingredients, the better the salad will taste.
* **Dress the Salad Just Before Serving:** This will prevent the spinach from wilting and becoming soggy.
* **Customize the Salad to Your Liking:** Feel free to add or substitute ingredients based on your preferences. Other great additions include avocado, cucumber, bell peppers, and grilled corn.
* **Make the Vinaigrette in Advance:** The balsamic vinaigrette can be made several days in advance and stored in the refrigerator.
* **Consider a Different Cheese:** If you’re not a fan of goat cheese or feta, try crumbled blue cheese, shaved Parmesan, or even shredded cheddar cheese.

## Variations and Substitutions

* **Different Greens:** Substitute spinach with mixed greens, arugula, or kale.
* **Different Fruits:** Use other fruits like blueberries, raspberries, or sliced pears.
* **Different Nuts:** Substitute pecans with walnuts, almonds, or sunflower seeds.
* **Grilled Vegetables:** Add grilled vegetables like bell peppers, zucchini, or eggplant to the salad.
* **Different Protein:** Substitute flat iron steak with grilled chicken, shrimp, or tofu.
* **Different Dressing:** Try a lemon vinaigrette, poppy seed dressing, or ranch dressing.
* **Spicy Kick:** Add a pinch of cayenne pepper to the marinade or a drizzle of hot sauce to the vinaigrette.

## Serving Suggestions

* **Side Dish:** Serve this flat iron steak and spinach salad as a main course for lunch or dinner.
* **Appetizer:** Serve smaller portions as an appetizer for a dinner party.
* **Potluck Dish:** Bring this salad to a potluck or barbecue.
* **Pair with Wine:** Pair this dish with a red wine like Cabernet Sauvignon or Merlot.
* **Add a Side:** Serve with a side of crusty bread, roasted potatoes, or grilled asparagus.

## Nutritional Information (Approximate)

(Per Serving, Estimated):

* Calories: 600-800
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 20-30g

*Note: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes.*

## Storage Instructions

* **Steak:** Store leftover steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
* **Salad:** Store leftover salad in an airtight container in the refrigerator. However, the salad will be best eaten fresh, as the greens will wilt over time. It’s best to store the dressing separately and add it just before serving.
* **Dressing:** Store leftover balsamic vinaigrette in an airtight container in the refrigerator for up to 1 week.

## Conclusion

This flat iron steak and spinach salad is a delightful and satisfying meal that’s perfect for any occasion. With its combination of tender steak, vibrant greens, and flavorful dressing, it’s sure to impress your family and friends. So, fire up the grill, gather your ingredients, and get ready to enjoy a culinary masterpiece! Enjoy!