Grilled Flat Iron Steak with Arugula Salad and Scorched Croutons

Steak and salad is a dinner classic. Featuring the flat iron steak, the second tenderest cut of beef, this exquisite cut once grilled and paired with a heap of peppery greens, grilled croutons, and drizzled with dressing and meat juices is a satisfying, quick, and delicious meal anyone can enjoy.

15 mins

Cooking Directions

Serves 4


Pat the steaks dry with a paper towel and season liberally with the kosher salt. Toss the bread with 1 tablespoon of the olive oil and set it aside.


Preheat a charcoal or gas grill for high heat (425° to 475°F), scrape the grate clean, and oil it lightly. Cook the steaks on the hottest part of the grill until seared, 3 to 3 1/2 minutes. Use tongs to flip them and sear the second side for another 3 to 3 1/2 minutes for medium rare. (To cook the steaks medium or beyond, slide them over to the coolest part of the grill and close the cover, then cook for 1 to 4 minutes more.)


Grill the reserved bread croutons while the steaks rest, turning them 2 to 3 times, until they are tinged with brown.


For indoor cooking, heat a grill pan over medium-high heat and preheat the broiler. Lay the steaks in the pan and cook without moving them for 3 1/2 to 4 minutes. Use tongs to flip them and sear the second side for an additional 3 1/2 to 4 minutes for medium rare. (To cook steaks further, slide the pan off the burner but leave the steaks in the pan for 1 to 3 minutes more.) Meanwhile, toast the croutons under the broiler, keeping a sharp eye on them and turning them once, until golden brown.


Transfer the steaks to a cutting board. While they rest, make the salad dressing by whisking the vinegar with the remaining 1 tablespoon olive oil in a small bowl. Put the arugula and herbs in a salad bowl and toss with the dressing. Slice the steak against the grain into 1/2-inch-thick slices and put 4 to 5 slices on each plate. Pile a portion of the salad on top of each serving and balance a few croutons on top. Drizzle any meat juices from the cutting board over it all and sprinkle to taste with the finishing salt and black pepper.


Note:  Any of the other exceptional grilling steaks, including New York strip steak, tenderloin, and top sirloin, will also do quite well with this recipe.


Source:  Curry, Lynne. "Grilled Top Blade Steak with Arugula Salad and Scorched Croutons." Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut. Pennsylvania: Running Press Book -Publishers, 2012. 168-169. Print.

• 2 flat iron steaks (about 1 1/2 lbs), 1 to 1 1/4 inches thick

• Kosher salt

• 2 thick slices artisan bread, crusts removed and torn into ragged 1 1/2-inch pieces

• 2 tbsp extra-virgin olive oil, divided

• 1 tsp sherry or red wine vinegar

• 5 oz baby arugula (about 6 cups)

• 1 cup lightly packed fresh herb leaves, such as basil, parsley, dill, chives, chervil, tarragon, mint, or a combination

• Finishing salt, such as coarse sea salt or flake salt

• Freshly ground black pepper