by Philia Kelnhofer0
Flat Iron Steak Caprese Salad
Take a bite out of tax day with this tasty flat iron steak caprese salad. Omaha Steaks Flat Iron sits atop a bed of green lettuce and spinach and is complimented with smooth mozzarella and tomatoes, and is finished off with a little kick from the acidic vinaigrette. #ad
It comes every year. Year after year. Year after year after year. It’s never fun, and no matter who you are, you have to do it, and it takes lots of hours.
I’m talking about TAX DAY!
As April rolls around every year, one can almost feel the sense of urgency in the air, the sense to get everything filed on time. And I hope I’m not generalizing too much, but I feel like people fall into two categories, those that get taxes done and get them done early, and those that wait until the last minute, those that perhaps have to pull an all nighter April 14th and take a long lunch to wait in line at the post office April 15th. Have you ever driven by a post office on April 15th? It’s quite the spectacle.
But whatever camp you fall into and however you file your taxes, you’re going to want dinner, aren’t you? In spirit of tax day, I made a flat iron steak caprese salad. Is it cheesy of me (no pun intended, but there is fresh mozzarella in the salad) that I themed a salad for tax day? I was thinking that the green lettuce is reminiscent of, duh, money. Isn’t that another term for money? Lettuce? Haha, ok, so beautiful green lettuce is topped with mozzarella and tomatoes (the traditional ‘caprese’ of mozzarella and tomatoes) and is then finished with flat iron steak and a vinaigrette, all coming together for one delicious salad.
You can make the flat iron steak ahead of time if desired, and then meal prep time would only be 5 minutes or so to put together the delicious meal.
To make the flat iron steak it’s quite simple. The method that I’ve found works best for a cut of meat like flat iron steak is to put a wire rack into a roasting pan, fill the bottom of the pan with a little bit of water, then season the meat and then bake it.
Flat iron steak is a great cut of meat for dishes like salads, because it doesn’t need to be marinated for hours, so it’s super quick to make. Also, it’s great on salads both warm and cold.
- 4 7oz Flat Iron Steaks from Omaha Steaks
- 2 T extra virgin olive oil
- 2 T balsamic vinegar
- 1 T onion flakes
- 1 tsp salt
- 1 tsp garlic salt
- 1 tsp oregano
- ½ tsp pepper
- For the vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 T brown sugar
- ½ tsp each salt, garlic salt, pepper
- 1 head of romaine, chopped (or 1 bag of lettuce)
- 1 lb of baby spinach
- 8oz fresh mozzarella, sliced
- 1 Cup cherry tomatoes
- Preheat oven to 325.
- Place a wire rack into a roasting pan, and fill the bottom of the pan with about ½ an inch water, just so that the bottom is covered.
- Pat the flat iron steaks dry with a paper towel, then pat the flat iron steaks with olive oil and drizzle on the balsamic vinegar
- Sprinkle seasonings onto the flat iron steaks and lay on the wire rack in the roasting pan.
- Bake for 20 minutes, remove from oven, allow to rest for 10 minutes, then slice and place on top of the salad.
- While the steak is baking make the vinaigrette by simply whisking all the ingredients together.
- Also prepare the salad by putting the lettuce, spinach, mozzarella and cherry tomatoes in a bowl.
- To assemble the salad place steak on top of salad, and then gently pour vinaigrette over, or let everyone dress their own salad.