Beef Flat Iron Steak Salad with Remoulade Sauce
Enjoy a delicious surf and turf salad. Beef Flat Iron Steak with Creole seasoning is grilled and served with lump crab meat and vegetables on fresh greens with Cajun Remoulade Sauce.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 11
Ingredients
Preparation
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Step 1
Combine Creole Seasoning and garlic in small bowl; mix well. Evenly coat beef Flat Iron Steak with mixture. Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from grill; let rest.
Cooking Tip: You can make your own Creole Seasoning or use prepared Creole Seasoning.
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Step 2
Meanwhile, combine chayote, tomatoes, parsley and vinegar in large bowl; mix well. Season with salt and pepper, as desired. Add greens, crabmeat, onion and 1/2 cup Cajun Remoulade Sauce; mixing gently but thoroughly.
Cajun Remoulade Sauce: Combine 2/3 cup mayonnaise , 1/2 cup finely chopped roasted red bell pepper, 2 tablespoons thinly sliced green onion, 2 tablespoons Dijon-style mustard, 2 tablespoons fresh lemon juice, 2 tablespoons hot pepper sauce and 1 tablespoon chopped fresh parsley in small bowl and blend. This sauce may be made a day ahead, covered and refrigerated until ready to use.Cooking Tip:
You may substitute jicama for chayote.
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Step 3
Carve steak into bite-sized pieces; season with salt, as desired. Divide salad between 4 plates; top with steak and drizzle remaining Remoulade Sauce.
Nutrition Information
538 Calories
8.8g SAT FAT
33g PROTEIN
4.1 mg IRON
8.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 538 Calories; 354.6 Calories from fat; 39.4g Total Fat (8.8 g Saturated Fat; 0.5 g Trans Fat; 17.1 g Polyunsaturated Fat; 10.9 g Monounsaturated Fat;) 147 mg Cholesterol; 1210 mg Sodium; 11 g Total Carbohydrate; 3.2 g Dietary Fiber; 33 g Protein; 4.1 mg Iron; 532 mg Potassium; 3.9 mg NE Niacin; 0.5 mg Vitamin B6; 5.1 mcg Vitamin B12; 8.4 mg Zinc; 47.8 mcg Selenium; 113.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Potassium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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