Smoky Flat Iron Steak Salad




  • 2 Flat Iron Steaks
  • 1/4 lime
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon garlic, grated
  • 1/4 teaspoon black pepper
  • 1 1/2 cup english cucumber, halved and sliced
  • 1 cup mini heirloom tomatoes, halved
  • 1/2 cup edamame
  • 1/2 cup green onions
  • 1/4 cup fresh mint leaves, rough chopped
  • 1/4 cup cilantro leaves
  • 12 ounces Romaine or little gem lettuce, rough chopped
  • 2 avocados, sliced



  1. Preheat a cast iron skillet over medium heat. To the skillet add the salted butter and 2 tablespoons of olive oil. When the butter is melted, add the thinly sliced onions and toss to coat in the butter and oil. Add a teaspoon of salt and coconut sugar and stir.
  2. Reduce the heat to low and cook, stirring occasionally, for 20-25 minutes until the onions are golden brown and caramelized. This should yield about 1/2 cup of caramelized onions.
  3. To make the steak marinade, add 1/4 cup of caramelized onions, chipotles, 1 tablespoon of olive oil, maple syrup, balsamic vinegar, garlic, oregano and cumin to a blender. Pulse a few times to break it down and then blend for 30 seconds or until smooth.
  4. Add the steaks to a large glass bowl or baking dish. Slather with the marinade and rest for at least 1 hour in the fridge.
  5. Preheat the Traeger grill to 450°F. Remove the steak from the fridge and rest on the counter while the grill preheats.
  6. Add the steak to the grill, cooking for 2-3 minutes before flipping. Flip 2-3 times and cook until the internal temperature reaches 135°F. Remove from the grill and rest for 5 minutes before slices. Squeeze 1/4 of a lime over the steak as it rests.
  7. While the steak is resting, prepare the salad. In a large bowl whisk the fish sauce, sesame oil, lime juice, garlic and pepper. To the bowl add the cucumber, tomatoes, edamame, green onions, cilantro and mint, toss to coat.
  8. Fill the bowls with lettuce. Scoop the dressed salad toppings, straining some of the liquid as you scoop. Toss with the lettuce.
  9. Slice the rested steak against the grain.
  10. Top the salad with the sliced steak, slices of avocado and additional mint and cilantro to taste.

See on Feeding the Frasers

Published on August 9, 2023