Flat-iron steak salad with mustard-anchovy dressing from EatingWell Magazine, Mar/Apr 2014 (page 77) by Bruce Aidells

  • sage
  • garlic
  • Dijon mustard
  • thyme
  • frisée lettuce
  • blue cheese
  • anchovies
  • beef flat iron steaks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on August 12, 2021

    I'd never cooked flat-iron steak before; this method worked well, although one of my steaks was larger and took several extra minutes to cook. The dressing was tasty too - I used red leaf lettuce instead of frisee and added heirloom tomatoes and roasted potatoes for a more substantial meal.

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