Grilled Mediterranean Flat Iron Salad with Calabrian Chili Crisp

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Grilled Mediterranean Flat Iron Salad with Calabrian Chili Crisp

This one’s a total show-off—in the best way. Juicy, tender Royal Ranch flat iron steak hits the grill like a pro, then gets smothered in a buttery blend of spicy togarashi and a generous swirl of Thai and True chili oil. The result? A bold, flavor-packed bite that’s equal parts sizzle and swagger. Honestly, good luck sharing.

Serves: 4
Difficulty: easy
Prep time: 30 min
Cook time: 15 min.
Allergens: soy, dairy

Ingredients

Grilled Flat Iron Steak

  • 2 lb. Royal Ranch flat iron steak
  • ½ t salt and togarashi (or use pepper)
  • 2 T tamari
  • 1 T toasted sesame oil
  • 4 heads baby bok choy, quartered
  • 4 oz. shiitake mushrooms, stemmed and halved
  • Garnish with Fresno chili as desired and chopped green onion

Chili Crisp Butter

  • ½ lb. Tillamook butter, softened
  • 2 clove garlic, minced
  • ½ T ginger, minced
  • 2 T green onions, chopped
  • 2 t togarashi seasoning
  • 1 T Thai and True Chili Oil
  • ½ t salt

Steps

  1. Combine steak with togaroashi, tamari and sesame oil and marinate 30 min.
  2. Preheat grill. Grill steak to desired temp, turning occasionally, 130F in center for medium rare. Move to indirect heat if charring too quickly. Remove and let rest 5 min. before slicing.
  3. Grill bok choy and mushrooms with a drizzle of sesame oil until lightly charred. Remove from grill and keep warm.
  4. Combine all Chili Crisp Butter ingredients in processor, pulsing just until blended. Chill until ready to use.
  5. Slice steak and serve warm with Chili Crisp Butter spooned over. Garnish with Fresno red chilies and green onions.