Flat Iron Steak and Spinach Salad Recipe

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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!

—karetha

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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!

—SunnyByrd

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43 Ratings

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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!

—SLJ6

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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!

—MATTSBELLY

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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!

—April P.

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Jul 27, 2008

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

—CleopatrasCat

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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

—suz

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Apr 18, 2008

My husband and I really enjoyed this one! I made a few substitutions...I used some roasted red peppers and instead of olive oil I used my Italian dressing and then just added a tiny bit more red wine at the end! It was light and delicious!

—KStaudt

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Nutrition

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
666 mg
27%

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

Nutritional Information

Flat Iron Steak and Spinach Salad

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 486
Calories from Fat: 280

% Daily Value *
Total Fat 31.1g 48 %
Saturated Fat 10.4g 52 %
Cholesterol 112mg 37 %
Sodium 666mg 27 %
** Potassium 565mg 16 %
Total Carbohydrates 12.7g 4 %
Dietary Fiber 3.1g 12 %
Protein 36.2g 72 %
** Sugars 6.9g
** Vitamin A 91 %
** Vitamin C 187 %
** Calcium 12 %
** Iron 14 %
** Thiamin 10 %
** Niacin 30 %
** Vitamin B6 24 %
** Magnesium 13 %
** Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.