This grilled steak salad with flank steak and chimichurri dressing is marinated, grilled on the stovetop until tender and juicy, and served on a lettuce, tomatoes, avocado, and sweet corn bed. It’s invigorating, creating the ideal summer salad!
Recipe for Flank Steak Salad
Ingredients:
Marinade with Garlic Honey
– 1/2 cup olive oil or vegetable oil
– 1 ½ tsp Kosher salt
– 1 ½ tsp black pepper
– 1/3 cup honey or maple syrup or agave. For a KETO salad, use sugar-free maple syrup
– 2 TBSP Worcestershire sauce
– 3 TBSP red wine vinegar (balsamic or apple cider vinegar)
– 6 cloves garlic minced or 1 tablespoon of garlic powder
– 1 TBSP Dijon mustard
– 1 tsp hot sauce or sriracha
– 3 TBSP chopped parsley or cilantro
**Steak
– 1 ½ pounds flank steak or skirt steak
**Garnish
– 1-2 tbsp chopped parsley or cilantro
**Salad
– 1/3 cup chimichurri sauce, it can be store-bought, or homemade
– 2 hearts Romaine lettuce cleaned and chopped (or Spring mix blend or mixed greens)
– 1 whole avocado sliced thinly
– ½ cup cherry tomatoes halved
– 1/3 cup yellow sweet corn kernels canned and drained/rinsed (or grilled corn) — If following a KETO diet, substitute with chopped fresh or charred sweet bell peppers.
– ¼ cup red onion finely sliced (or shallots)
– 1 lime halved and grilled on the griddle or cast iron pan (or lemon)
Instructions for making the steak salad:
1. Make the Flank Steak Marinade: Ensure your steak is thawed completely! Get ready by preparing the simple marinade for the flank steak salad.
2. In a gallon Ziploc bag, mix all the marinade ingredients (olive oil, red wine vinegar, salt, pepper, honey, Worcestershire sauce, garlic, Dijon mustard, hot sauce, & parsley).
3. Seal the bag and gently toss the marinade mixture until the salt dissolves. Then, add the flank steak to the marinade, pressing out any excess air from the bag and sealing it tightly.
4. Massage the marinade evenly around the flank steak using your hands. Chill in the fridge for at least 2 hrs up to 24 hrs. Prior to cooking, remove the bag from the fridge 30 min. beforehand for even cooking. Meanwhile, clean and preheat your grill (refer below)!
5. NOTE: If you prefer not to marinate the meat before grilling, tenderize the thawed steak by placing plastic over the meat on a cutting board. Utilize the rough edge of a meat mallet to lightly pound the meat on both sides. Pat the meat dry with paper towels & season both sides generously with your preferred taco seasoning!
6. Grill the Flank Steak: To grill the flank steak on a grill pan (STOVETOP), heat a large cast-iron skillet or griddle with grill marks over medium-high heat until hot and sizzling.
7. Apply no-stick cooking spray to the bottom or oil it with a brush. Add the meat and cook for 4-5 min. on each side, depending on the steak’s thickness and desired doneness level.
8. For checkered grill marks, rotate the steak 45 degrees after 2 min.
9. Use a meat thermometer to check the internal temperature. It should reach 125°F (52°C) for rare or 135°F (57°C) for medium-rare. However, remember to take the meat off the grill when it reaches a temperature 5 degrees BELOW the aforementioned temperatures as the meat continues to cook post-grilling.
10. TIP: While grilling the meat, grill some corn. Halve a lime and grill it until char marks appear. The grilled lime juice will enhance the depth of your steak salad!
11. Let the Grilled Steak Rest for 5 Minutes: Following grilling, transfer the flank steak for the salad to a platter to accumulate the drippings. Tent your steak with foil to maintain warmth and retain/distribute the juices as it rests for 5 min.
12. Slice the Flank Steak Thinly, into ¼-Inch Strips, Against the Grain: After a 5-min. rest, tented with foil, place the meat on a cutting board. Using a sharp knife, slice the flank steak thinly, into ¼ inch strips, against the grain. Ensure to cut the strips at a 45-degree angle, not perpendicular.
13. NOTE: “Against the grain” implies that the knife should cut the meat perpendicular to the muscle lines (“grain”) that typically run along the flank steak’s length.
14. Create the Chimichurri Dressing: Prepare the chimichurri sauce as instructed and use it as a dressing for the grilled flank steak salad. Alternatively, you can interchange it with a store-bought or homemade blue cheese dressing, balsamic vinaigrette, or ranch dressing.
15. Assemble the Salad: Position the chopped romaine on a platter. Top the center with sliced flank steak. Surround it with corn kernels, onion, tomatoes, one grilled lime half, & avocado slices. Drizzle the juice of the remaining grilled lime half over the sliced steak and veggies.
16. Layer the steak with 2-3 TBSP of chimichurri. Sprinkle parsley over the steak and salad. Present the remaining chimichurri in a side dish. Enjoy!
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Credit: YouTube/Easy and Delish
