• 1serving
  • 20minutes
  • 699calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B6, B9, C, D
MineralsIodine, Fluorine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 2 pounds flat iron steaks

  2. 2 tablespoons vegetarian Worcestershire sauce

  3. 1 teaspoon salt

  4. 2 teaspoons fresh-ground black pepper

  5. 1 pound sliced bacon

  6. 1/2 head shredded iceberg lettuce

  7. 1/2 head red leaf lettuce, torn

  8. 1 (10 ounce) bag baby salad greens

  9. 1 cup blue cheese salad dressing

  10. 1/2 pound crumbled blue cheese

  11. 1/2 pound shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  1. Rub the flat iron steaks with Worcestershire sauce, salt, and pepper; set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Remove bacon to cool on a paper towel lined plate, while leaving the grease in the skillet.

  2. Heat the bacon grease over medium-high heat until it begins to smoke. Place the flat iron steaks in the hot grease, and cook until done to desired degree of doneness, 3 to 4 minutes per side for medium. Once done, remove the steaks and keep warm.

  3. Place the iceberg lettuce, red leaf lettuce, and baby greens into a large salad bowl. Toss with the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. Crumble the bacon and sprinkle overtop. Thinly slice the flat iron steak, and arrange over the salad.


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