I want to warn you that this is no normal salad. It isn't one of those salads you'd buy at a restaurant and then wonder why you paid so much for it, and still be hungry once you're done. Instead, it's one of those salads that will make you love every bite, a salad you may become obsessed with eating, and a salad that is so pretty you may feel the need to Instagram it (if you do Instagram it please make sure to let us know @modelmealskitchen)! The grass-fed flat iron steak will fuel you with healthy fat and protein and your body will be jazzed about the incredible nutrients coming from the dark leafy greens.
Black Pepper Crusted Flat Iron Steak Salad w/ Roasted Shallot Vinaigrette
Serves 6-8 People
6 7oz grass-fed flat iron steaks
4 TBSP black pepper coarsely ground (fresh)
1 pound organic heirloom spinach
2 bunches organic broccolini*
2 TBSP olive oil
salt to taste
Roasted shallot vinaigrette (recipe below)
Start by washing the broccolini and then trimming any dry parts from the bottom of the broccolini and discarding them. Toss the broccolini with olive oil and season with salt. Heat a dry cast-iron pan for a minute or two until very hot. Then carefully add the broccolini to the pan and char well on all sides. Remove from pan and cut into bite sized pieces.
Very carefully take a paper towel or a wash cloth and clean the cast-iron pan out to prepare for the steaks. (Make sure not to use a towel with soap on it because it will un-season your cast-iron skillet and can cause it to rust.) Heat the cast-iron on medium high. While it is heating up you can take a moment to season both sides of steak with salt, and heavily coat one side with coarsely ground black pepper. Carefully place your steaks in the heated pan and sear both sides for 3-4 minutes, or to your desired degree of doneness. Then take them off the heat and let the steak rest for about 5-8 minutes then slice thinly across the grain. Letting the steak rest may seem trivial but it is actually very important and will make your steak juicier and more delicious- don't skip it!
Toss cooled broccolini, spinach, and dressing together in a bowl and season with salt and pepper. Serve with sliced steak on top. Garnish with sliced cherry tomatoes and scallions, if desired.
*Broccolini- What in the world is that?! It is similar to broccoli but it has longer and thinner stalks. Broccoli will still work just great but may not be quite as tender.
ON TO THE DRESSING!
Roasted Shallot Vinaigrette
1 pound of organic shallots
1 Tbsp olive oil
1 cups Red Wine Vinegar
1 3/4 cups Extra Virgin Olive Oil
2 oz Dates
1/2 tsp garlic
salt & pepper to taste
Preheat oven to 275 F.
Peel the shallots but don’t worry about chopping them. Just leave them whole and then toss them in 1 TBSP olive oil. Line a baking sheet with foil and place the olive oil coated shallots on the baking sheet to bake them. Place them in the oven for about 40 minutes or until the outside is nice and golden brown and the centers are very soft.
Place roasted shallots, red wine vinegar, dates, and garlic into a blender and puree until smooth. Slowly drizzle in extra virgin olive oil in a thin, steady stream until incorporated. Don’t rush this step! A slow and steady pour will make a big difference in the consistency of your dressing. If mixture becomes too thick, add a splash of water. Season with salt and pepper to your preferred taste.
[You may want to bookmark this dressing recipe or double it just so that you have some Whole30 compliant, delicious, and Paleo-friendly dressing for salads throughout your week!]
Now just top your salad with your homemade dressing and ENJOY!