Grilled Flatiron Steak with Blue Cheese

Grilled Flatiron Steak with Blue Cheese

Servings: 4

Active Prep Time:  15 minutes
Inactive Prep Time: 30 minutes (marinating time)

Cook Time: 5 minutes 


For the Steak:

  • 1 pound flatiron steak, sliced into 1/2 inch thick slices
  • 3 tablespoons olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper

For the Salad:

  • 8 cups baby spinach
  • 2 oranges, segmented
  • 1/2 cup blue cheese crumbles
  • 1/2 cup toasted pecan halves

For the Balsamic Dressing:

  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 1 teaspoon honey or maple syrup
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Pepper to taste



1. Prep the Marinade:

In a bowl, whisk together two tablespoons olive oil, balsamic vinegar, minced garlic, dried rosemary, kosher salt, and black pepper to create the steak marinade.

2. Marinate the Steak:

Place the flatiron steak in a shallow dish and pour the marinade over it. Ensure the steak is coated evenly.

Let the steak marinate in the refrigerator for at least 30 minutes.


3. Prep the Dressing:

While the steak marinates, make the dressing. In a small bowl, whisk the balsamic vinegar, mustard, garlic, honey, and seasoning. Continue whisking and slowly add the olive oil and whisk until the dressing is emulsified.


4. Grill the Steak:

Preheat the grill to high heat and heat the remaining one tablespoon of oil..

Remove the steak from the marinade and cook for approximately 4-5 minutes.


5. Assemble the Salad:

In a large salad bowl, combine spinach, oranges, and pecans. Drizzle half the dressing on the salad and toss to coat. Arrange the steak on top of the salad.

Sprinkle goat cheese crumbles over the salad.

Drizzle the remaining balsamic vinaigrette over the salad.