Balsamic Vinaigrette Dressing
- 2/3 C Olive Oil
- 1/3 C Balsamic Vinegar
- 1 T Brown Sugar
- 1 T Chopped Garlic
- Salt and Pepper to taste
Season Flat Iron Steak with Salt and fresh ground Pepper
Let it come to room temperature.
Grill to desired doneness –I recommend that you don’t cook this steak more than medium temperature (140 Degrees internal temp)
Let rest for 5 minutes before slicing. (While resting internal temperature will rise another 10 degrees, so it will now be medium-well).
Salad:
- Lettuce/salad of your choice
- Cherry tomatoes
- Olives
- Blue Cheese
- Red onion rings
Slice Flat Iron Steak into thin slices on the bias and place on top of salad.
Drizzle dressing over the salad and eat right away.
