Flat-Iron Steak Salad with Mustard-Anchovy Dressing

By garciamoss

Ingredients

• Salad:
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons finely chopped fresh sage
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 4 flat-iron steaks (3/4 inch thick, about 1 1/2 pounds total), trimmed, or 1 flank steak, cut crosswise into 4 equal pieces
• 3 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• 3 anchovy fillets or 1 1/2 teaspoons anchovy paste
• 1 clove garlic
• 1/2 teaspoon freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 12 cups frisée or curly endive, torn into pieces
• 1/2 cup crumbled blue cheese

Details

Adapted from eatingwell.com

Preparation

Step 1

To marinate steaks: Combine 3 tablespoons oil, minced garlic, thyme, sage, salt and 1 teaspoon pepper in a gallon-size sealable plastic bag. Add steaks and turn the bag several times to coat them. Let the steaks marinate for 1 hour at room temperature or refrigerate for up to 1 day.
To prepare dressing: Place vinegar, mustard, anchovy, garlic clove and 1/2 teaspoon pepper in a mini food processor (or blender) and process until smooth, scraping down the sides with a rubber spatula as needed. Add 1/4 cup oil and process until creamy. Set aside for up to 1 hour or refrigerate for up to 1 day.
To cook steaks: Heat a ridged grill pan over medium-high heat until hot or preheat a grill to medium-high.
Remove the steaks from the marinade. (Discard marinade.) Grill the steaks (two at a time, if using a grill pan) until browned on both sides and an instant-read thermometer inserted into the center registers 125° to 130°F for medium-rare, 2 to 4 minutes per side. Transfer to a clean cutting board.
To finish the salad: Toss frisée (or endive) with the dressing in a large bowl. Divide among 6 plates. Slice the steak diagonally across the grain into 1/4-inch-thick slices. Top the salads with the steak and sprinkle with blue cheese.

Make Ahead Tip: Marinate steaks (Step 1), prepare dressing (Step 2) and refrigerate for up to 1 day. Let stand at room temperature for 40 minutes before cooking.