Grilled Flat Iron With Pesto Vinaigrette
by Johnny Loua, Chef, Seattle, Washington
- 2 (8-ounce) Certified Piedmontese flat iron steaks
- Salt
- Pepper
- 2 ounces shaved fennel
- 2 ounces cherry tomatoes
- 4 ounces diced mango
- 2 ounces arugula
- 2 ounces Pesto Vinaigrette (recipe follows)
- 2 soft-boiled eggs
Preheat grill to 400°F. Season each steak well with salt and pepper. Grill 6 to 7 minutes on each side, until medium rare. Let steaks rest for 10 minutes. In a salad bowl, combine the fennel, tomatoes, mango, and arugula. Dress salad with Pesto Vinaigrette (recipe follows). Serve each steak whole or sliced over salad with soft-boiled egg on the side.
Pesto Vinaigrette
- ¼ cup prepared basil pesto
- ¼ cup lemon juice
- ¼ cup ounces olive oil
- Salt
- Pepper
Combine pesto and lemon juice. Whisk in oil until emulsified. Season with salt and pepper to taste. Refrigerate until ready to use.