Flat Iron Steak with Corn, Tomato & Feta Salad

Flat Iron Steak with Corn, Tomato & Feta Salad

If you’re stuck in a rut and grilling the same old chicken night after night, it’s definitely time to switch it up! This recipe is one of my all-time favorites because it’s delicious and has a great balance of protein, carbs and fat to help you build lean muscle and burn fat.  It’s the perfect meal to impress guests and it’s really easy to make if you do a little marinating the day before (keep reading!)

My tips?  Marinate the steak and grill the corn the day before if possible to save time.  The dressing takes only seconds to whip up but you can certainly make that the day before too.  If you don’t want to use the grill, simply boil the corn and pan sear the steak in a large heavy frying pan with a little extra virgin olive oil.  I recommend asking your butcher to cut the steak into two manageable sized pieces if it isn’t already and also asking how long he or she would recommend grilling it on each side, based upon the thickness of the steak. And the feta is totally optional- I usually skip it because it’s great without it and I try to limit dairy, but it does add a nice bite.  Enjoy!

Flat Iron Steak with Corn, Tomato & Feta Salad

Makes about 5 servings (double for a crowd)
  • 4 garlic cloves, finely minced
  • Large handful fresh basil, finely chopped
  • 1/4 heaping teaspoon paprika
  • 3 tablespoons extra virgin olive oil
  • Fresh ground black pepper
  • 2 lbs. flat iron steak or skirt steak
  • Salt
  • 5 ears of organic corn on the cob, grilled and cooled
  • 2 cups grape tomatoes, cut lengthwise and salted
  • 1 small red onion, sliced very thin
  • 2 big handfuls of arugula, rough chopped
  • 3 tbsp. red wine vinegar
  • ¼ cup extra virgin olive oil
  • 2 garlic cloves, finely minced
  • Fresh ground black pepper
  • Pinch of salt
  • Handful of feta cheese
  1. Whisk together the ingredients for the marinade. Using your hands rub the marinade on the steak(s). Ideally marinate overnight or for at least 4 hours.
  2. Season marinated steak generously on both sides with sea salt. Grill for about 5 to 6 minutes on each side until medium rare (NOTE:  Ask your butcher what they would recommend for grilling time per side based upon the thickness of the steaks you bought.  Better safe than an over-cooked steak!) Let rest for 10 minutes, then slice thin against the grain of the steak with a really sharp knife.
  3. Remove kernels from grilled corn. Toss corn and remaining salad ingredients with the dressing.  Plate sliced steak and top with salad and feta cheese.  Enjoy!

This recipe has a great balance of protein, carbs and fat and is a balanced meal.

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