I’m showing you how to make a juicy flat iron steak in a hot cast iron pan and serve it with a crunchy salad tossed in homemade lemon and horseradish vinaigrette. The flat iron steak is a very tender, juicy, and economical cut of beef, plus it’s very easy to cook. The steak cooks best in a cast iron pan, but non-stick works too. Just make sure to follow the technique I used, and don’t skip the hot butter and garlic at the end, so good! The steak salad is crunchy and fresh, feel free to use any lettuce that you like. I like the flavor of the lemon and horseradish in the vinaigrette, and the monk fruit adds just the right amount of sweetness.
This video is in collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff.
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Macros per 8 ounce portion of steak:
40 grams of fat
42 grams of protein
Macros per serving of salad, makes 2 servings:
3 grams of net carbs
5.45 gram of total carbs
10 grams of fat
3 grams of protein
2.5 grams of fiber
Macros per tablespoon of dressing:
15 grams of fat
Less than 1 carb
0 protein and fiber