Flat-iron steaks come from the top blade portion of the chuck or shoulder section.
1 teaspoon chopped fresh thyme
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
4 (4-ounce) flat-iron steaks
2 lemons, halved
1 tablespoon chopped fresh chives
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon kosher salt
4 cups loosely packed baby arugula
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
How to Make It
Heat a grill pan over medium-high heat. Rub thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper over steaks. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Add lemon halves, cut sides down, to pan; cook 3 minutes. Cut steaks across the grain into thin slices.
Combine remaining 1/4 teaspoon pepper, chives, and next 4 ingredients (through 1/8 teaspoon salt), stirring with a whisk. Drizzle over arugula; toss to coat. Arrange 1 steak, 1 cup arugula, and 1 lemon half on each of 4 plates; top each salad with 1 tablespoon cheese.
The only change I made was I used flank steak. The grocery store did not have flat iron. The dressing was a really good and the grilled lemon juice on the meat was a nice added flavor. I think lemon thyme in lieu of regular thyme would do the same thing.
This was such an easy dish to make and so delicious! I think the grilled lemon is more for presentation because the dressing itself was perfectly lemony. I would try a different cut of meat next time since mine had large tendons in it. This is my first time using a flat-iron (I bought boneless chuck which google told me is the same) so not sure if that's typical or not.
This salad is good, but what makes it is the dressing! We have this salad at least once a week without the steak and grilled lemons. A little arugula, dressing, and shaved parmesan, and it's a perfect, go-to, quick fix for dinner. It was a hit at our last dinner party, too.