Flat-iron steak salad is tantalisingly tasty. This cut is from the chuck or shoulder. While mostly tender and flavourful, flat-iron steak has a tough piece of connective tissue that has to be removed. The effort is worth it, though!
Flat-iron steak salad
- 500g Karan beef flat-iron steak, wet-aged, cleaned and butterflied (Add Deli Spices Kameeldoring Biltong Spice*)
- 60ml (¼ cup) olive oil
- 1 packet mixed baby salad leaves: watercress, spinach and rocket
- 1 tub microgreens
- 1 punnet cherry tomatoes, seared in a frying pan or on the braai
- 25ml extra virgin olive oil
- 25ml red wine vinegar
- Himalayan salt and freshly ground black pepper, to taste
- 100g (¼ cup) roasted pine nuts (optional)
Heat up the braai to maximum.
Coat the steak with the Kameeldoring Spice and olive oil and place on braai.
Cook on both sides for about 3 minutes until cooked to your liking – I prefer medium-rare at 58°C.
Transfer the meat to a board and let it rest for at least 3 minutes before cutting. In the meantime, combine and toss the salad greens and tomatoes.
Slice the flat-iron steak as thinly as possible across the grain.
Build the salad, adding the slivers of steak last. Drizzle with extra virgin olive oil and vinegar, and season to taste. Garnish with pine nuts, if desired, and serve.