Beef Flat Iron Steak Salad with Remoulade Sauce

Enjoy a delicious surf and turf salad. Beef Flat Iron Steak with Creole seasoning is grilled and served with lump crab meat and vegetables on fresh greens with Cajun Remoulade Sauce.

  • 30
  • 4
  • 540
  • 33 g


  • 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


  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. 


0 % *

8.8g SAT FAT

0 % DV **


0 % DV

4.1 mg IRON

0 % DV

8.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 538 Calories; 354.6 Calories from fat; 39.4g Total Fat (8.8 g Saturated Fat; 0.5 g Trans Fat; 17.1 g Polyunsaturated Fat; 10.9 g Monounsaturated Fat;) 147 mg Cholesterol; 1210 mg Sodium; 11 g Total Carbohydrate; 3.2 g Dietary Fiber; 33 g Protein; 4.1 mg Iron; 532 mg Potassium; 3.9 mg NE Niacin; 0.5 mg Vitamin B6; 5.1 mcg Vitamin B12; 8.4 mg Zinc; 47.8 mcg Selenium; 113.7 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Potassium.

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