Flank Steak Salad

Tender grilled flank steak laid over crisp greens with fresh garden veggies and a tangy, down-home dressing. Big flavor, simple ingredients. Southern comfort in a fresh, hearty salad.

Course Main Course

Cuisine American, Southern

Keyword flank-steak-salad

Prep Time 20

Cook Time 8

Stand time 5

Total Time 33

Servings servings

Calories 649kcal

Ingredients

2 lbs flank steak
Steak Marinade:
1/4 cup balsamic vinegar
2 Tbsp olive oil
2 large garlic cloves minced
2 tsp Dijon mustard
1/2-1 tsp salt
Balsamic Vinaigrette:
1/3 cup balsamic vinegar
1/4 cup olive oil
1 Tbsp honey
1-2 tsp Dijon mustard
1/4 tsp; each salt and black pepper
Salad Fixings:
8 cups romaine lettuce or green leaf lettuce
1 pint cherry tomatoes halved
1 medium cucumber thinly sliced
1 small red onion thinly sliced
1/2-1 cup crumbled feta cheese or blue cheese
Optional Toppings: Sliced mushrooms, bell peppers, olives, boiled egg, avocado, corn kernels

Instructions

Marinate the Steak: In a small bowl, stir together balsamic vinegar, olive oil, garlic, Dijon mustard, salt, and pepper. Coat the mixture all over the flank steak and let it rest & soak in all the flavor for at least 20-30 minutes (longer if you have the time, shorter if you don’t-no pressure)
Cook the Steak: in a hot pan for about 4-5 minutes per side, depending on thickness and how done you like it. Remove from heat and let it rest for 5-10 minutes before slicing.
Make the Dressing: In a small bowl, mix the balsamic vinegar. olive oil, honey, dijon mustard, salt, and pepper-nothing fancy, just enough to bring it together. Taste and adjust-this is your moment!
Assemble the Salad: in a large bowl or directly on plates, layer mixed greens, tomatoes, cucumber, and red onion. Slice the steakthinly against the grain and place on top.
Finish & Serve: Drizzle with balsamic dressing and sprinkle with feta or parmesan cheese. Serve immediately.

Notes

Steak - This recipe would work with any cut of beef. You could use skirt steak in place or flank steak. Each type cooks differently so adjust the cooking time to accommodate.
Vinegar - For the dressing you can use red wine vinegar, apple cider vinegar or white balsamic vinegar.
Soy Sauce - You can use low-sodium soy sauce or teriyaki sauce.
Fresh Herbs - Feel free to toss in cilantro, basil, parsley or even mint for freshness.
Double the Dressing - You can easily double and triple the amounts for the dressing. Don’t overdress the salad, start light and serve the rest on the side to add more as needed.
Cheese - You can use blue cheese, feta cheese, or any variety that you enjoy.
Salad Toppings - Because salads should never be boring: You can use peppery arugula, romaine or green leaf lettuce for the base of the salad.
Alternate Veggies - Add diced avocado for creaminess, fresh mushrooms for texture, corn, black olives or green olives, bell peppers, jalapeños or any of your favorite salad toppings. The sky's the limit here!
Whole Grains - Add quinoa or farro for a heartier bowl.

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