Grilled Wagyu Flat Iron Steak Salad

with Flatbread and Chimichurri

bimini-steakhouse-grilled-wagyu-flat-iron-steak-salad-with-flatbread-and-chimichurriBy: Adam Daniels | Bimini Steakhouse – Peppermill


  • 1 ea. Durham Ranch Wagyu Flat Iron, marinated.
  • 1 ea. Balsamic marinated red onion, grilled and cut into in pieces
  • 2 ea. Preserved lemon, julienne cut and rinsed in cold water
  • 1 lb. Arugula
  • 5 oz. Smoked Ricotta salata
  • 3 ea. Grilled Flatbread
  • Fresh lemon
  • Olive oil
  • Kosher Salt and fresh Cracked Pepper


  • 1 bunch flat leaf parsley, blanched and shocked
  • 1 bunch mint, blanched and shocked
  • 2 medium shallots, fine minced
  • 12 cloves pressed garlic
  • 1 tsp. red pepper flakes
  • 1/2 Cup Olive oil
  • 2 Tbsp. rice wine vinegar
  • Salt & Pepper



  1. Grill steak to desired temperature. 110°F for Medium Rare.
  2. Let the steak rest for 10 minutes before slicing.
  3. Finish the second portion of chimichurri with vinegar.
  4. Arrange arugula, topped with grilled onions, ricotta cheese and preserved lemons.
  5. Add sliced steak to top of salad.
  6. Drizzle with olive oil, lemon juice, salt and fresh cracked pepper.
  7. Serve with warm grilled flatbread and chimichurri sauce.


  1. Place the blanched herbs and olive oil in a blender and pulse until fine chopped but not too fine.
  2. Combine all other ingredients except for the vinegar. Blend very quickly only to mix ingredients. Separate into two bowls, 1/3 and 2/3.
  3. Mix 1 TBL vinegar into 1/3 of the sauce. Add the Flat Iron steak to marinade for 2 hrs up 24 hrs.

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