Citrus Marinated Flatiron Steak Salad

(Family Features) Whether you’re celebrating a special occasion, saying “I love you” to a faraway relative or offering a kind gesture to a friend or neighbor, sending a gift is a thoughtful way to share your appreciation. A handwritten note goes a long way, and you can take that token of gratitude one step further by pairing it with an authentic fruit basket.

When it’s time to give a gift to a friend or loved one, consider sending fresh Florida Citrus boxes, which contain premium citrus hand-selected at the peak of ripeness. Available in a variety of sizes to fit your budget and filled with your choice of oranges, grapefruit, tangerines and unique jams, jellies and candies, the baskets arrive fresh at the door of your recipient.

With naturally sweet taste from the Sunshine State, the unique climate with subtropical temperatures, abundant sunshine, distinctive sandy soil and ample rainfall help grow juicy citrus. Plus, the delicious fruits are equally nutritious as they’re loaded with vitamin C and provide a combination of nutrients to support overall health to help adults and children alike meet intake recommendations for certain key nutrients.

To choose a premium, hand-selected basket and send to your friends, neighbors, coworkers and loved ones, visit

Citrus Marinated Flatiron Steak Salad

Citrus Balsamic Vinaigrette:
1/4 cup Florida Orange Juice
1/4 cup Florida Tangerine Juice
2 teaspoons Florida Orange zest
1/4 cup lemon juice
1/2 cup balsamic vinegar
2 tablespoons honey
2 teaspoons garlic, minced
1 tablespoon Dijon mustard
salt, to taste
pepper, to taste
1 1/2 cups olive oil

Flatiron Steak Salad:
1 1/2 pounds flatiron steak
2 cups Citrus Balsamic Vinaigrette, divided
1/2 cup Florida Orange segments
1/2 cup Florida Grapefruit segments
2 quarts baby spinach
1/2 cup red onion, thinly sliced
1/2 cup cherry tomatoes, halved
1/2 cup radish, thinly sliced
1/2 cup cucumber, thinly sliced
1/2 cup crumbled goat cheese

To make citrus balsamic vinaigrette: Combine orange juice, tangerine juice, orange zest, lemon juice, balsamic vinegar, honey, garlic, Dijon mustard and salt and pepper, to taste. Slowly drizzle in olive oil while whisking vigorously. Set dressing aside.

To make flatiron steak salad: Place flatiron steak in container and add 1 cup citrus balsamic vinaigrette. Marinate in refrigerator at least 30 minutes, or up to 3 hours.

Heat grill to medium-high heat.

Grill steak to desired doneness. Remove from heat and rest 5 minutes before slicing thinly.

In large mixing bowl, combine orange segments, grapefruit segments, baby spinach, red onion, cherry tomatoes, radish and cucumber. Add remaining citrus balsamic vinaigrette, as desired, and toss well to combine.

To serve, divide salad and sliced steak among four plates and top with crumbled goat cheese.


Source: Florida Department of Citrus