By Traeger Kitchen
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|
|As Needed||Traeger Beef Rub|
|To Taste||coarse sea salt|
|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|
|To Taste||Fresh black pepper|
When ready to cook, set the Traeger temperature 500°F and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
Trim and discard any sinew or silverskin from the flat iron steak. Season liberally with Traeger Beef Rub, and sea salt.
1 (1.5 lb) flat iron steak
As Needed Traeger Beef Rub
To Taste coarse sea salt
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
Remove the steak from the grill, and let rest 10 minutes before slicing.
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.
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
Place the salad on a large platter and top with sliced steak. Season with sea salt, and fresh black pepper, as desired. Enjoy!
To Taste Fresh black pepper
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