Beef Flat Iron Steak Salad with Remoulade Sauce

• 30 min
• 4 SERVINGS
• 540 Cal
• 33 g Protein

Ingredients:

• 1 beef Flat Iron Steak (about 1 pound)
• 2 teaspoons Creole Seasoning
• 2 teaspoons minced garlic
• 1 fresh chayote squash, peeled, pitted and diced
• 2 Roma tomatoes, diced
• 1/4 cup chopped fresh parsley leaves
• 1 teaspoon unseasoned rice wine vinegar
• 4 cups mixed salad greens
• 1 cup jumbo lump crabmeat
• 1/4 cup chopped red onion
• 1 cup Cajun Remoulade Sauce, divided

Cooking:

1. Combine Creole Seasoning and garlic in small bowl; mix well. Evenly coat beef Flat Iron Steak with mixture. Place steak in center of grid over medium, ash-covered coals. Grill steak, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from grill; let rest.
Cook's Tip: You can make your own Creole Seasoning or use prepared Creole Seasoning. 
2. Meanwhile, combine chayote, tomatoes, parsley and vinegar in large bowl; mix well. Season with salt and pepper, as desired. Add greens, crabmeat, onion and 1/2 cup Cajun Remoulade Sauce; mixing gently but thoroughly. 
   
   
   Cajun Remoulade Sauce: Combine 2/3 cup mayonnaise , 1/2 cup finely chopped roasted red bell pepper, 2 tablespoons thinly sliced green onion, 2 tablespoons Dijon-style mustard, 2 tablespoons fresh lemon juice, 2 tablespoons hot pepper sauce and 1 tablespoon chopped fresh parsley in small bowl and blend. This sauce may be made a day ahead, covered and refrigerated until ready to use.
Cook's Tip:

You may substitute jicama for chayote.

3. Carve steak into bite-sized pieces; season with salt, as desired. Divide salad between 4 plates; top with steak and drizzle remaining Remoulade Sauce.