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Anchovy-Dijon Dressed Frisée Salad with Flat Iron Steak

Just a small bit of anchovy goes a long way to make a tangy dressing for delicious flat iron steak.

Servings : 4 Prep Time: 10 minutes Total Time: 20 minutes


  • 5 tsp anchovy paste
  • 1 tbsp Dijon mustard
  • 3 tbsp chopped black olives
  • 3 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 2 tbsp grated parmigiano reggiano
  • 1 quart frisée greens
  • 1 cup cherry tomatoes, halved
  • 1 lb flat iron steak
  • Salt and pepper, to taste


In a bowl, whisk the anchovy paste, Dijon mustard, 3 tbsp olives, red wine vinegar, olive oil, and parmigiana together. Coat the frisée greens with the dressing. Add halved cherry tomatoes and set aside.

Salt the the flat iron steak liberally on both sides. In a heavy-bottom pan heated to medium-high heat, sear the steak for 4-5 minutes. Flip and cook for another 4-5 minutes. Remove from heat and let rest for 5 minutes. Slice the flat iron against the grain and top with the salad. Finish with fresh cracked black pepper.

Related cuts: Flat Iron Steak

Shop related cuts
Fullblood Wagyu


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