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  • VOL 08, ISSUE 01 • WINTER 2020
Smoked Flat Iron Steak & Grilled Peach Salad

Smoked Flat Iron Steak & Grilled Peach Salad

Chef Christopher Holden | Reinhart Milwaukee


  • 4 oz flat iron steak
  • 3 oz lettuce blend
  • 2 oz balsamic vinaigrette dressing
  • 1 oz glazed walnut
  • 1 oz goat cheese, crumbled
  • 4 oz peaches, sliced
  • 1 oz green onions, sliced
  • ¼ salt and pepper


  1. Preheat smoker to 200 F. Season flat iron steak with salt and pepper and place in smoker for 3 hours. Internal temperature should reach 145 degrees. Let flat iron cool and slice into 1 oz slices.
  2. Slice peaches and place wedges directly on a hot grill, turning over until marked and warmed through. In a bowl, toss lettuce blend with balsamic dressing.
  3. Plate lettuce in a large bowl and top with arranged peaches, walnuts and goat cheese. Place steak slices on grill just until marked and warmed through and arrange on top of salad.
  4. Garnish with sliced green onions. Drizzle a bit of balsamic dressing over the top of the salad before serving.