FLATIRON STEAK SALAD WITH SRIRACHA DRESSING

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This is one of my favorite salads to make. In the summer I like to add fresh watermelon cubes, which really elevates the salad! 

I really like how well the dressing and steak pairs together, it's tangy but sweet. The Sriracha gives a great kick to the salad which helps to create a more flavorful salad. Sometime's salads don't fill me up, adding steak to salad makes it a complete meal.

I normally use Skirt Steak but my butcher was out of it that day, and recommended using a Flatiron Steak instead. I really liked the taste of the Flatiron steak it was tender and well marbled. Going forward I would cook with either of the steak cuts, which is really up to your prefrence.

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ingredients

1 pound flatiron steak
kosher salt
freshly ground black pepper
2 tablespoon olive oil, and more for cooking
3- 4 cups arugula
1 cup cherry tomatos, cut in half
1/2 red onion, thinly sliced
1/2 cucumber, thinly sliced

Sriracha Dressing
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon red wine vinegar
1 tablespoon sriracha
1 tablespoon honey
2 garlic cloves, minced
salt
freshly ground black pepper

SERVINGS: 4
 

preparation

Season steak with salt and pepper. Let set at room temputuer for 30 minutes. (You might have to cut steak in half in order to fit in skillet) 

Heat olive oil in a large cast iron skillet or heavy bottom skillet on medium high. Once skillet is hot add steak, cook on each side for 3 minutes or until medium rare. Place on a cutting board and let rest for 10 minutes before slicing. 

In a small bowl combine soy sauce, rice vinegar, red wine vinegar, sriracha, honey, and garlic. Season dressing with salt and pepper

In a large bowl, add arugula, tomatoes, red onion, and cucumber and toss. Add dressing and tossing until coated. Season to taste with salt and pepper. 

Divide between plates and top with steak slices.