Menu Inspiration

Flat Iron Steak with Kale Salad

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Fresh produce and herbs make for a flavorful update to a great grilled steak.

Yield: 2 servings

Sponsored by
Presented by Gold Canyon Meat Co.


2, 6-oz. Gold Canyon Meat Co.® Premium Angus™ Flat Iron Steaks
½ cup Villa Frizzoni® Olive Oil 1 Tbsp. Markon® Sage, chopped
1 Tbsp. Markon® Rosemary, chopped
1 Tbsp. Markon® Garlic, chopped
4 cups Markon® Baby Kale
2 lemons, zest & juice
10 Sweety Drop Peppers, cut in half
¼ Tbsp. roasted pine nuts
¼ cup Villa Frizzoni® Parmesan cheese
Salt & pepper to taste


  1. Place steaks in a sealable bag with a drizzle of olive oil, chopped herbs, garlic and a pinch of salt and pepper.
  2. Let marinate at least 15-20 minutes – the longer the better, up to overnight.
  3. Grill on high heat to desired temperature. (Medium rare is recommended.)
  4. Remove from heat and let rest.
  5. In a large bowl combine kale, lemon zest and juice, peppers, nuts, a drizzle of oil, salt and pepper. Toss!
  6. Add more oil if needed to coat kale evenly. Arrange salad on service plates.
  7. Slice steaks against the grain and place atop salad.
  8. Garnish with more pine nuts and cheese.

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