Bacon Blue Cheese Flat Iron Salad

Bacon Blue Cheese Flat Iron Salad

Patricia 7

"A wonderfully tasty main dish salad made with flat iron steak, bacon and fresh blue cheese. My family loves it. I make my lettuce mix in a large storage container and have left over salad for other things."

Ingredients 50 m {{adjustedServings}} servings 699 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 699 kcal
  • 35%
  • Fat:
  • 54.6 g
  • 84%
  • Carbs:
  • 6.9g
  • 2%
  • Protein:
  • 46 g
  • 92%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 1801 mg
  • 72%

Based on a 2,000 calorie diet

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  1. Rub the flat iron steaks with Worcestershire sauce, salt, and pepper; set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crispy. Remove bacon to cool on a paper towel lined plate, while leaving the grease in the skillet.
  2. Heat the bacon grease over medium-high heat until it begins to smoke. Place the flat iron steaks in the hot grease, and cook until done to desired degree of doneness, 3 to 4 minutes per side for medium. Once done, remove the steaks and keep warm.
  3. Place the iceberg lettuce, red leaf lettuce, and baby greens into a large salad bowl. Toss with the blue cheese dressing, then sprinkle with the blue cheese and cheddar cheese. Crumble the bacon and sprinkle overtop. Thinly slice the flat iron steak, and arrange over the salad.
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Reviews 8

  1. 11 Ratings


If you love bacon and blue cheese, then this salad is for you! A great combination of flavors! I used regular Worcestershire and also rubbed the steaks with a little minced garlic. I lightly scored them and grilled vs. pan frying in bacon grease. I used a combination of bagged salad greens and added my own mix of veggies - cherry tomatoes, thin sliced red onion, and thin sliced cucumber. I also added a little sliced avocado and croutons vs. the extra Cheddar cheese then drizzled with homemade Blue Cheese dressing. Perfect for dinner!


This is what I have for dinner when the rest of the family want hot dogs! So easy, such amazing flavour. I used a mixture of baby romaine and mache greens, and I omitted the cheddar. I will try this with crumbled goat cheese in ADDITION to the blue cheese, as well. Pair it with a hearty Zinfandel or Cabernet Sauvignon, and your taste buds will thank you!


I cut the recipe down to 2 servings and made 2 individual salads. What seemed like a lot of meat and cheese turned out to be the perfect amount. Not too much, not too little. I made my own blue cheese dressing using the recipe for "Absolutely the Best Rich and Creamy Blue Cheese Dressing" from this site. My husband loved it! I prefer a little more depth to my salads like onions, tomatoes, olives, etc., and found that additional toppings only enhances the flavor rather than distracts from it.