Grilled Flat-Iron Steak Salad with Heirloom Tomatoes and Feta

Prep: 20 mins Cook: 10 mins
Ready in: 30 mins

4 (5-ounce) flat iron steaks*

Kosher salt and freshly ground black pepper

1 small green zucchini, scrubbed and sliced on the bias

Half a red bell pepper

Half a yellow bell pepper

1 small fennel bulb, trimmed and sliced into wedges

6 ounce baby arugula, washed and dried

1/4 cup balsamic vinaigrette

1/2 pound heirloom tomatoes, about 2 medium, sliced

6 ounce feta, diced and marinated in olive oil

Basil oil for garnish, if desired

8 gaufrette potato chips, or best-quality purchased potato chips

Preheat grill.

Grill steaks to desired doneness on a lightly oiled rack. Set aside to rest.Grill zucchini, bell pepper and fennel until tender and well colored.Toss baby arugula with balsamic vinaigrette. Slice steaks.

Choose 4 square plates. Place arugula in one corner of the plates. In next corner, make a stack of grilled vegetables. Stack slices of heirloom tomatoes and the feta cheese in the next corner and drizzle with basil oil. Season tomatoes with freshly ground black pepper. In the remaining corner, layer sliced steak between two gaufrette potatoes. Serve immediately.

*The flat iron steak is an affordable, tasty cut of beef from the top of the shoulder blade. Long neglected because butchers must remove the heavy connective tissue that runs through the center of the meat, the trimmed steaks are tender yet flavorful. A whole flank steak is a good alternative.

This is kid friendly!

Provided by star Chefs

Provided by Woman’s Day

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