Flatiron Steak Salad with Sriracha Dressing

Rye & Butter


Description: I really like how well the dressing and steak pairs together, it's tangy but sweet. The Sriracha gives a great kick to the salad which helps to create a more flavorful salad. Sometimes salads don't fill me up, adding steak to salad makes it a complete meal.
$ 43.34
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: 4
Time: 40 m (10 m prep, 30 m cook)
(Ingredients and measurements subject to availability)


  1. 5 Pounds Flatiron Steak
  2. Kosher Salt*
  3. Black Pepper*
  4. 2 Tablespoon Olive Oil*, And More For Cooking
  5. 3- 4 Cups Arugula
  6. 1 Cup Cherry Tomatoes, Cut In Half
  7. 1/2 Red Onion, Thinly Sliced
  8. 1/2 Cucumber, Thinly Sliced


  1. 1/4 Cup Soy Sauce
  2. 1 Tablespoon Rice Vinegar
  3. 1 Tablespoon Red Wine Vinegar
  4. 1 Tablespoon Sriracha
  5. 1 Tablespoon Honey
  6. 2 Garlic Cloves, Minced
  7. Salt*
  8. Black Pepper*

*Not provided:
Salt and pepper
Olive Oil
Large and small bowl


  1. Season steak with salt and pepper. Let set at room temperature for 30 minutes. (You might have to cut steak in half in order to fit in skillet)
  2. Heat olive oil in a large cast iron skillet or heavy bottom skillet on medium high. Once skillet is hot, add steak, cook on each side for 3 minutes or until medium rare. Place on a cutting board and let rest for 10 minutes before slicing.
  3. In a small bowl, combine soy sauce, rice vinegar, red wine vinegar, sriracha, honey, and garlic. Season dressing with salt and pepper.
  4. In a large bowl, add arugula, tomatoes, red onion, and cucumber and toss. Add dressing and tossing until coated. Season to taste with salt and pepper.
  5. Divide between plates and top with steak slices.

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