This healthy snack reminds me, and will probably remind you, of guacamole.  I had originally called it “Guacamole with Peas” but none of my friends I shared the recipe witThe flavorful Flat Iron Steak is the second most tender cut of meat right after the tenderloin.  Also known as a Top Blade, it benefits from marinating and is best if it isn’t cooked too well beyond medium. This steak has a deep, rich flavor which makes it perfect to stand on its own, or with a flavorful topping like in this recipe.  Grilled over a medium high heat at a little lower temperature to keep from charring the outside before it heats through the middle is the best method of cooking.h liked the idea of me adding peas to guacamole.  One taste and I won them over.  So I guess I can say this recipe holds two surprises for you…It tastes like guacamole that we all love, and it is healthy.

Serves 6.

Ingredients:

• 1 cup Texas olive oil.
• 1/3 cup red wine vinegar.
• 1 teaspoon cumin.
• 4 garlic cloves, chopped.
• 1 jalapeño, minced.
• 1 teaspoon paprika.
• 1 teaspoon kosher salt.
• 1 teaspoon freshly ground black pepper.
• 2 pounds Texas flat iron steak, trimmed.
• 1 head of Romaine lettuce grown in Texas.
• 1 – 12 ounce bag of cherry tomatoes, quartered.
• 15 ounces (nt.wt.) of jarred, quartered and marinated artichoke hearts with the liquid.
• 4 ounces crumbled feta cheese.
• 1/3 cup toasted pine nuts.
• 1/4 cup Texas extra virgin olive oil.
• 1 teaspoon each salt and freshly ground black pepper.

Steps:

• Mix together the oil, vinegar, cumin, garlic, jalapeño, paprika, salt and pepper.  Place the meat into a zipper bag and pour in the marinade.  Squeeze out all of the air, make sure the meat is completely covered with the marinade, and refrigerate for at least 12 hours to overnight.
• Preheat your grill to medium-low.  Season the meat with salt and pepper and place onto the grill and slowly cook for about 10-12 minutes on each side, basting with the marinade.
• While the meat is cooking make the topping. Start by cutting the lettuce.  Begin about ½ an inch from the root end and cut all the way to the top.  Turn the lettuce a little and cut again. Repeat this process about two more times.  Next cut 1/8-1/4 inch slices across the lettuce; place the cut lettuce in a bowl. Add the tomatoes, quartered artichokes along with the liquid, the cheese, pine nuts, oil, salt, and pepper. Gently toss to combine. Refrigerate until ready to serve.
• Once the meat is cooked remove from the grill and allow it to rest for 5 minutes. Cut the steak against the grain and top with the lettuce mixture.

Recipe Created by Chef Michael H. Flores

Photograph by Tracey Maurer Photography • Food Styling by Mary Ellen Rose