Grilled Flat Iron Steak and Blue Cheese Salad

Prep Time2 55

Cook Time5

Rest Time15

Course: Main Course, Salad

Cuisine: American

Servings: 2

Crunchy greens romaine, leaf lettuce, anything with a spine, torn
A couple of handfuls of shredded cabbage a little red and a little green, for color
1 large Ripe tomatoe cut into wedges (garden or good farmers'-market if you've got them)
Blue cheese crumbled, as much as your conscience allows (Rogue Creamery, out of Oregon, is one of my favorites)
A vinaigrette of your choosing this was a champagne vinaigrette
Kosher salt and lots of freshly ground black pepper

At least a couple of hours ahead, pat the steak dry, salt both sides, and set it on paper towels on a sheet pan, uncovered, in the fridge. Let it dry out completely. 2 hours minimum, up to overnight if you want.
Light the grill and bring it up to 550–600°F. You want it scorching.
Grill the steak 2–3 minutes per side (closer to 2 for medium-rare, closer to 3 for medium). Rest it 10–15 minutes, then slice against the grain.
While it rests, build the salad: greens and cabbage piled in a wide bowl.
Right before serving (and not one minute sooner), toss the greens with the vinaigrette.
Arrange the salad on a plate, Lay the tomato wedges around the edge and hit them with salt and a lot of black pepper. Scatter the blue cheese over the top.
Thinly slice the steak against the grain. Pile the sliced steak on top of the salad. Eat immediately.

● Dress at the last second. Dress it early and the greens go limp and you have thrown away the crunch that is the whole point.

● Slice against the grain. A flat iron has an obvious grain running through it; cut across it, never with it, or it chews tougher than it should.

● On the blue cheese: the amount is strictly between you and your conscience. (More is better.)

● Leftovers are the secret second dinner: cold sliced steak the next day on a crusty roll with spicy mustard and a garlicky pickle spear on the side.