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A salad is good and all, but a steak salad? Now we’re talking. Juicy wood-fired steak sits atop a bed of leafy greens and gets covered with a savory vinaigrette for one smokin’ salad.
1 (1.5 lb) flat iron steak
Traeger Beef Rub
coarse sea salt
8 Ounce arugula
8 Ounce baby spinach
1/4 Cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 Cup crumbled blue cheese
2 Tablespoon balsamic vinegar
4 Tablespoon extra-virgin olive oil
: 450 ˚F
1 (1.5 lb) flat iron steak
As Needed Traeger Beef Rub
To Taste coarse sea salt
: 450 ˚F
: 130 ˚F
8 Ounce arugula
8 Ounce baby spinach
1/4 Cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 Cup crumbled blue cheese
2 Tablespoon balsamic vinegar
4 Tablespoon extra-virgin olive oil