Flank steak is a lean cut of meat that cooks up quickly and slices beautifully against the grain. It’s also easy to marinate and freeze.
This recipe features tender strips of garlic-rubbed grilled flank steak over grilled romaine, bright tomatoes and a fresh cool basil yogurt dressing. It’s perfect for a healthy lunch or dinner.
Marinate the Steak
Marinating a steak is an easy way to make it tender and delicious. It also helps to preserve the meat so it will last longer in the fridge.
The best marinades penetrate the surface of the meat and make it taste extra juicy and succulent. Some of the best ones are citrus, flavored oils, and salty soy sauces.
This citrus garlic flank steak marinade is super simple to make and is packed with flavor! It’s made with orange juice, low-sodium soy sauce, rice vinegar and minced garlic.
Toss the flank steak into the marinade and cover with plastic wrap to let it soak in the flavor for at least two hours, preferably closer to eight. You can also marinate it overnight for even more flavor penetration and tenderness.
After the steak has been in the marinade for at least two hours, it’s time to grill it. For the most tender, juicy results, you should cut your flank steak against the grain instead of parallel to the grain, which will help the muscle fibers to break down evenly.
Once your steak is grilled, it’s time to assemble the salad! You can use any lettuce you prefer, but I like to use a mix of Romaine and mixed spring greens. I also add some radishes, sweet bell peppers, shredded carrots, and corn off the cob for additional fresh vegetables.
When serving the salad, it’s a good idea to sprinkle some of the bread crumbs over top for added texture. You can also add feta, goat cheese, or any other type of cheese you like for an additional flavor boost!
For this recipe, you’ll need a 1.5 to 2 pound flank steak. It’s a budget-friendly cut of meat that can be used for other recipes as well.
The most important thing to remember when marinating any type of steak is not to over-marinate it or you’ll end up with tough and chewy meat. It’s recommended to marinate for about 4-12 hours, ideally closer to 12 for maximum flavor and juiciness.
This flank steak marinade is loaded with TONS of flavor and is perfect for grilling! It’s also incredibly easy to make and you can prepare it before lunch or dinner for a quick meal that is ready in no time.
Grill the Steak
Grilling your steak is one of the best ways to achieve tender, juicy meat. The heat of the grill breaks down the fat in your steak, creating fatty acids that release into the air and give your meal a distinctive flavor. Then, the heat of the grill helps to create a smoky, caramelized crust on your steak.
The key to a delicious grilled steak is to sear the exterior, move it to indirect heat to finish cooking, and not overcook it! This will ensure a perfectly cooked steak every time.
To prepare your steak, preheat the grill to high (at least 450deg F) and lightly oil the grates. You want to get a good sear on the outside of your steak, but don’t overcook it or it will be dry and tough.
A grilled steak should be medium-rare for optimal flavor and texture. Use a meat thermometer to take the internal temperature of your steak and adjust the timing accordingly.
Once the steak has reached your desired temperature, transfer it to a platter and tent with foil. This will help to keep the drippings from soaking into your steak, ensuring that your steak stays juicy and tender after it comes off the grill!
While the steak is resting, assemble your salad and toss it with your dressing. This simple lemon balsamic dressing is a fantastic compliment to your grilled steak.
This salad is a great way to use leftover flank steak! You can serve it as is, or you can also cut the steak into thick slices and reheat it in the oven or on the stovetop to serve with your salad.
You can also marinate your steak ahead of time and then refrigerate it before grilling it. This can save you a lot of time on the day of your dinner!
For even more flavor, you can add a few slices of fresh fruit to your salad. We like to add strawberries or raspberries, but you can use whatever you have on hand! If you want, you can also top your salad with a sprinkle of feta or blue cheese.
Assemble the Salad
To assemble this salad, you’ll need lettuce (a mix of Romaine and mixed spring greens are perfect), sliced baby tomatoes, avocado, crumbled goat cheese, quick-pickled red onion and sliced flank steak. Top with a creamy balsamic vinaigrette and you’re ready to serve!
Flank steak is a lean cut of beef that’s often used in marinades or grilled as part of a meal. This recipe uses a classic woodfired grilling technique to create a flavorful, tender, juicy steak.
You’ll need a few kitchen tools to make this recipe easy, including a cast iron skillet or broiler pan; wire rack; cutting board; and a meat thermometer. You may also want to use a salad spinner, which can be a handy tool for making your lettuce dry and crisp.
Start by grilling or broiling your steak. To do this, preheat the grill or broiler and ensure that the grates are clean. Place the steak over direct heat and cook 3-5 minutes per side for medium rare, or until an internal temperature of 130 degrees F is reached using a meat thermometer.
When your steak is ready, remove it from the grill and let it sit for 10 minutes to rest. Once it’s rested, thinly slice across the grain of the steak. Once you’ve thinly sliced it, transfer the slices to your bowl or platter with the salad and drizzle with the dressing.
If you’re looking for a different steak for this salad, try filet mignon, skirt steak, ribeye, London broil or New York strip steak. The flavors in this salad are great with any of these cuts!
The ingredients in this recipe are simple and the whole dish is made in under an hour. It’s a great option for weeknight meals or when you need something fast and easy to serve a crowd!
For a more savory dish, you could add other ingredients such as onions or bell peppers. For extra crunch, you can also grate carrots or add in some corn off the cob.
For a more filling, but still quick dinner, try this hearty and tasty Blue Cheese Flank Steak Salad. It takes 20 minutes to prepare and will satisfy even the pickiest eaters!
Arugula, sweet peppers and corn come together in this tangy, flavorful flank steak salad with a cilantro dressing. This salad is healthy, satisfying and easy to make!
Flank steak is a tender, lean cut of beef that cooks quickly on the grill. A simple marinade and a quick sliver of salt and pepper make it perfectly tender!
It also makes a delicious and healthy side dish or main course, especially when paired with a fresh salad. Arugula is loaded with flavor and nutrients and is one of the best vegetables to use in a steak salad!
For the dressing, whisk olive oil, lemon juice and balsamic vinegar. Season with garlic powder and salt and pepper to taste.
You can use any type of lettuce for this recipe, but I recommend a mix of Romaine and mixed spring baby greens. Other good choices include radicchio or iceberg.
Besides the lettuce, you’ll also need steak, tomatoes, sweet peppers, corn and green onions. You can grill these items on the same rack as the steak, or place them on a baking sheet and broil for 4 minutes. Let them cool before adding to the salad.
To assemble the salad, divide lettuce between two salad bowls. Top with red bell pepper, tomatoes, radish, shallot, green onion and flank steak. Drizzle remaining dressing on top and serve.
The flank steak salad is a great choice for a weeknight meal. It’s also easy to assemble and comes together in a short amount of time.
It’s also a great way to use up leftover steak! Just recombine all the ingredients, and you’ll have another healthy and tasty dinner ready in no time.
Arugula is a dark leafy green that is packed with vitamins and minerals. It’s low in calories and high in fiber and protein, making it a perfect fit for a steak salad!
This salad is great for a summer meal, as the grilled steak and sweet peppers and corn come together in this simple cilantro dressing. You can also add a variety of other ingredients to this salad, like avocado, blue cheese or goat cheese.