Rating: 4.5 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Flat-iron steaks come from the top blade portion of the chuck or shoulder section.

Caroline Wright
Recipe by Cooking Light June 2010

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

255 calories; fat 16.2g; saturated fat 6g; mono fat 7.5g; poly fat 0.9g; protein 24.4g; carbohydrates 2g; fiber 0.5g; cholesterol 75mg; iron 2.9mg; sodium 376mg; calcium 124mg.
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