Ok – this salad is one that you’ve absolutely GOT to try. I fell in love with it from the get-go and could literally eat it every, single day! I’ve never taken it to any covered-dish gathering that someone didn’t ask for the recipe – it’s THAT good. I can’t remember where I got this recipe – maybe my friend Karen Hanson, Dietitian Extraordinaire? Not sure, but I know that girl loves it, as well. It’s a keeper.
1/4 Cup red wine vinegar
zest and juice of 1 lemon
1 Tbs. honey
1/2 tsp. red pepper flakes
1/3 – 1/2 c. good olive oil
kosher salt and freshly ground black pepper, to taste
1 lb. orzo pasta, cooked according to package directions in chicken broth, drained and cooled slightly
2 C. red and yellow teardrop or grape tomatoes, halved
8 oz. pkg feta crumbles
1/2 cup chopped fresh basil
1 bundle scallions, chopped
1/2 C. soy nuts
1 lb. grilled beef flat iron or sirloin steak , sliced thin across the grain and on the bias, then cut into bite-size pieces (you can use any cooked, grilled meat – beef, salmon, chicken, whatever!)
To create dressing, whisk together vinegar, lemon zest and juice, honey, red pepper flakes and olive oil in a small bowl.
In a large mixing bowl, combine orzo, tomatoes, feta, basil, and scallions; fold in steak. Drizzle salad with prepared dressing and toss to coat. Season to taste with kosher salt and pepper. Just before serving, add soy nuts. Salad is best served at room temperature.
3 Tips for Grilling a Great Flat Iron Steak:
- Don’t over cook it! The flat iron (named for it’s shape) is best cooked to medium rare (145 degrees F. at the center), due to the nature of the shoulder cut.
- Before slicing your flat iron, be sure to let it rest (tented with foil) for 5 minutes after removing from the grill – this gives it time to gather it’s juices back to the center of the steak.
- Always make sure you slice the flat iron ACROSS the grain and on the bias, into thin slices for the most tender experience.
Now You’re Cookin’,