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Grilled Flat Iron With Pesto Vinaigrette

by , Chef, Seattle, Washington

Grilled Flat Iron With Pesto Vinaigrette

Serves 2

  • 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.

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