Flat Iron Steak and Potato Salad
Flat Iron Steak and Potato Salad
  • 2 hrs
    Prep Time
  • 10 min
    Cook Time
  • 4

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  • 2 (7 oz.) Omaha Steaks Flat Iron Steaks, thawed
  • 1/2 cup Omaha Steaks Fully Cooked Bacon Slices
  • 2 tsp. Omaha Steaks Southwest Chipotle Seasoning
  • 1 head Iceberg lettuce
  • 1 lb. Roasted Baby Red Potatoes (see recipe below)
  • 1 cup tomatoes, diced
  • 1 bunch asparagus, grilled and chopped into 1-1/2" pieces
  • 1/2 cup Maytag Blue cheese, crumbled
  • 1/2 cup your favorite salad dressing
Roasted Baby Red Potatoes:
  • 1 lb. baby red potatoes, quartered
  • 1 Tbsp. olive oil
  • 1 tsp. garlic, chopped
  • 2 Tbsp. Romano or Parmesan cheese, grated
  • 1/2 tsp. kosher salt
  1. Prepare the Roasted Baby Red Potatoes.
  2. Cut bacon sliced into 1/2 inch pieces and crisp in a sauté pan.
  3. Preheat grill.
  4. Season each side of thawed steaks with 1/2 teaspoon of Southwest Chipotle Seasoning.
  5. Grill steaks to desired doneness.
  6. Cut ends of asparagus and grill until lightly browned on outside.
  7. Chop up asparagus.
  8. Remove core and wilted leaves from iceberg lettuce.
  9. Wash lettuce and cut 4 cross-sectioned slices about 1" thick.
  10. Place a cross-sectioned slice of lettuce on each plate.
  11. Slice steaks across the grain and fan across each lettuce slice.
  12. Sprinkle each salad with diced tomatoes, grilled asparagus, crumbled blue cheese, and bacon.
  13. Divide potatoes evenly and place around the edge of the lettuce slice.
  14. Top with your favorite salad dressing.
  15. Serve with a knife and a fork.
Roasted Baby Red Potatoes:
  1. Preheat oven to 300° F. Toss potatoes in oil, garlic, cheese and salt.
  2. Spread out on a baking sheet and place in oven for 45 minutes.
  3. Turn up oven to 400° F and stir up potatoes.
  4. Bake for an additional 20-30 minutes until the potatoes are browned.