Flat Iron Steak and Spinach Salad Recipe - Allrecipes.com
Flat Iron Steak and Spinach Salad Recipe
  • READY IN 50 mins

Flat Iron Steak and Spinach Salad

Recipe by  

"Spinach is topped with peppers, mushrooms and steak in this recipe."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    50 mins


  1. Preheat an outdoor grill for medium-high heat; lightly oil the grate.
  2. Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
  3. Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
  4. Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
  5. Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.
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Reviews More Reviews

Most Helpful Positive Review
Jun 29, 2008

Wow, I was looking for a way to use my chicken and spinach, and found this recipe, and I thought if I marinated my chicken in italian dressing, that would work instead of the steak. But, as I prepared my sauce, I realized I had no mushrooms or bell pepper. I decided to give it a go anyway, and oh my word, just the red onion (and 3 small cloves garlic) in the sauce, and it was incredible! The wine and the sweetness of the red onion when it cooked down worked so well together. I used fresh asiago and a little fresh tomato between the chicken and spinach (which I didn't wilt since the dressing was still simmering when I poured it on the spinach), then topped it with some green onion...It was so easy and looked beautiful, and tasted phenominal! I can't wait to do it right with steak and blue cheese! What a perfect recipe!

Most Helpful Critical Review
Aug 17, 2015

My family did not like this. The concept is good, but the dressing that went over the salad was not to our liking. My boys said it tasted like varnish. I made the recipe EXACTLY as directed. I even purchased a fresh bottle of wine. However, I do like the combination of ingredients, I will just grill the veggies with the steak and leave out the Italian dressing/wine reduction sauce. I left the reduction sauce on the side since it smelled really funny, and my husband ended up putting balsamic vinaigrette over his salad and said that was good. I enjoyed drinking the rest of the bottle of wine.

Jun 01, 2008

Ohhh so delicious....my first time making flat iron steak and it was a success. Even my family really liked this. OK....so I made a little deviation from the recipe....I grilled my peppers, red onion, and portabello mushrooms, and reduced the dressing and wine mixture seperately. I used a little evoo, salt and pepper on the meat and grilled. Plated the salad, added the sliced grilled veggies, topped with the steak, crumbled blue cheese and the dressing....and a few crutons. What a meal! The steak was tender and juicy, and it was just all around a satisfying dinner....will definately make again!

Oct 24, 2008

Great. I made this for lunch for my husband and he really enjoyed it. We both felt like it was asking for chopped walnuts, so I added some later. I used my favorite Safeway-brand Tuscan Basil salad dressing, which turned out awesome with the wine (Cab Sauv). The success of this recipe is going to depend a lot on what kind of dressing you use - so make sure it's one you love. Thanks for the recipe!

Mar 17, 2008

This was great! After removing the peppers, onions and mushrooms from the pan there wasn't really any dressing left even though I used a slotted spoon as directed. So, I mixed the wine and a 1/4 cup dressing in a small sauce pan and simmered 'till syrupy as the recipe calls for. Next time though I will let the dressing settle first and remove most of the oil as the wine sauce was a little oily (I used Robusto Italian by Kraft). Also, I will wilt the spinach just barely before topping with everything else. The blue cheese was amazing on here and the cooked veggies were a nice change. Will make again with those 2 changes! Thanks for the recipe! Oh, and before plating I thought the wine sauce tasted a little odd but it was delicious once on the salad and mixed with everything else!

Jun 26, 2009

We liked this salad a lot. Made it "as is" on the recipe with the exception of instead of using salt and pepper, we used the Montreal Steak seasoning and did a rub. I think it would not have had as much flavor without it. Good salad- especially for those of you looking to watch your weight, good alternative to some of the other "diet" foods. Leftovers were good too!

Jul 27, 2008

Excellent recipe. Restaurant quality. I will definitely eat this again.

May 14, 2008

very tasty ... feels elegant. husband isnt usually a main dish salad guy ... but loved it. might add nuts or something else for a little crunch next time.. that is the only thing i thought was missing


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  • Calories
  • 486 kcal
  • 24%
  • Carbohydrates
  • 12.7 g
  • 4%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 31.1 g
  • 48%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 36.2 g
  • 72%
  • Sodium
  • 601 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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