Grilled Steak Salad

Steps

• 1

  When ready to cook, set the Traeger temperature 500°F and preheat with the lid closed for 15 minutes.

  500 ˚F / 260 ˚C

• 2

  Trim and discard any sinew or silverskin from the flat iron steak. Season liberally with Traeger Beef Rub, and sea salt.

  Ingredients

  • 1  (1.5 lb) flat iron steak

  • As Needed Traeger Beef Rub

  • To Taste coarse sea salt

• 3

  Insert the probe horizontally into the center of the steak. Place the steak directly on the grill grates. Close the lid and cook for 10-15 minutes then flip and cook until the internal temperature reaches 130℉, 10 minutes.

  500 ˚F / 260 ˚C

  130 ˚F / 54 ˚C

• 4

  Remove the steak from the grill, and let rest 10 minutes before slicing.

• 5

  While the steak is resting, build the salad. In a large bowl, combine the greens, tomatoes, onion, and blue cheese. Drizzle with balsamic vinegar, and olive oil, and toss.

  Ingredients

  • 8 Ounce arugula

  • 8 Ounce baby spinach

  • 1/4 Cup cherry tomatoes, halved

  • 1/2  red onion, thinly sliced

  • 1/4 Cup blue cheese, crumbled

  • 2 Tablespoon balsamic vinegar

  • 4 Tablespoon extra-virgin olive oil

• 6

  Place the salad on a large platter and top with sliced steak. Season with sea salt, and fresh black pepper, as desired. Enjoy!

  Ingredients

  • To Taste Fresh black pepper