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Serves: 4


2 flat iron steaks
2 tbsp soy sauce
2 good handfuls broad beans (approx 200 g/7 oz)
2 good handfuls peas in their pods (approx 200g/7 oz) (or fresh peas, podded)
2 small courgettes
olive oil
mixed salad leaves, including pea shoots if available
75 g (2½ oz) creamy soft blue cheese
oregano, fresh or dried

½ tsp salt
1 tbsp white wine vinegar
2 tbsp Dijon mustard
4 tbsp olive oil

Flat Iron Steak & Blue Cheese Salad with Mustard Dressing

This scrummy salad is bursting with summer flavours. It came about as a result of a kitchen garden sweep in high summer. The addition of steak and blue cheese turns it into a luscious and tasty one platter lunch or supper. Flat iron steak, from the shoulder (feather blade), is a very flavoursome, juicy, tender cut marbled with fat, making it incredibly succulent.  It is a cheaper cut than sirloin or rib-eye steak and availbale in most good supermarkets.

It should be cooked quickly and served rare to medium-rare to retain its tenderness. Marinating in soy sauce gives the steak a wonderful flavour, and served this way it has the added advantage of making two steaks stretch to four people!

Use sirloin or rib-eye steaks if you prefer and substitute any vegetables you have to hand. Just use this recipe as a guide.


1. Put the steaks into a shallow bowl with the soy sauce and turn them to coat in the soy. Leave at room temperature for 2 hours if possible. Less is fine.
2. Cook the broad beans and the peas (in their pods), separately, in boiling well-salted water. Drain and cool in cold water. Roll up in kitchen towel to dry and set aside. There may be some escapee peas.
3. Using a vegetable peeler or mandolin shave the courgettes into thin ribbons, working round the core between each shaving. Discard the core.
4. Mix all the dressing ingredients together with a small whisk to form an emulsion.
5. When ready to eat cook the steaks. Heat a griddle pan or barbeque until very, very hot. Take the steaks out of the soy sauce and dry on kitchen towel. Rub with a little olive oil and cook for a few minutes on each side. They should be rare to pink in the middle. Rest on a plate for for 5 minutes.
6. Meanwhile assemble the salad. Arrange the salad leaves over the bottom of a large platter. Scatter with the courgette ribbons and broad beans. Cut the steaks into diagonal slices (marvel at the pink lusciousness!) and arrange over the platter. Split open the pea pods and nestle in-between the steak slices. Dot the crumbled cheese over the top, followed by the herbs, any steak juices from the plate and finally the dressing. You might not need all the dressing. Any leftover will keep for weeks.

Get-Ahead · The broad beans and peas can be cooked 24 hours in advance and the dressing can be made several days in advance.

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Associated Products

Herb Scissors


Mandolin - Julienne & Slicer All-in-One



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