Grilled Flank Steak Salad

SAVE THIS!

A bold, protein-rich salad that’s fresh, satisfying, and perfect for lunch or dinner. Juicy grilled flank steak meets crisp greens and a zesty dressing for a balanced, crave-worthy meal.

Introduction

This Grilled Flank Steak Salad combines smoky, tender beef with vibrant vegetables and a bright vinaigrette. It’s a great option when you want something hearty yet refreshing—especially ideal for warm days or as a light dinner that still feels indulgent.

Ingredients (Serves 2–3)

For the Steak

• 1 lb (450 g) flank steak
• 2 tbsp olive oil
• 1 tbsp soy sauce or Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp lemon juice or red wine vinegar

For the Salad

• 5–6 cups mixed greens (romaine, arugula, spinach)
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 cucumber, sliced
• 1 avocado, sliced
• ¼ cup crumbled feta or blue cheese (optional)

For the Dressing

• 3 tbsp olive oil
• 1½ tbsp balsamic vinegar or red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt & black pepper, to taste

Instructions

1. Marinate the Steak
   In a bowl, mix olive oil, soy sauce, garlic powder, paprika, pepper, salt, and lemon juice. Coat the flank steak well and let marinate for at least 20–30 minutes (or up to 8 hours refrigerated).
2. Grill the Steak
   Preheat grill or grill pan to medium-high heat. Grill steak for 4–6 minutes per side, depending on thickness, until medium-rare to medium.
   Remove from heat and let rest for 5–10 minutes, then slice thinly against the grain.
3. Prepare the Salad
   In a large bowl, combine mixed greens, tomatoes, onion, cucumber, and avocado.
4. Make the Dressing
   Whisk together olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
5. Assemble
   Top salad with sliced steak, drizzle with dressing, and finish with cheese if using.

Origin & Cultural Significance

Flank steak salads draw inspiration from American grill culture, where affordable cuts of beef are transformed through marinating and high-heat cooking. Pairing grilled meat with fresh vegetables reflects a modern approach to balanced eating.

Description

Savory, smoky steak contrasts beautifully with crisp greens and tangy dressing. Each bite offers richness from the beef, freshness from the vegetables, and brightness from the vinaigrette.

Optional Additions

• Grilled corn or bell peppers
• Toasted nuts (walnuts or almonds)
• Fresh herbs like parsley or cilantro
• A squeeze of fresh lime for extra zing

Tips for Success

• Always slice flank steak against the grain for maximum tenderness.
• Don’t skip the resting time—it keeps the steak juicy.
• Use a hot grill to get a good sear without overcooking.

Nutritional Information (Approx. per serving)

• Calories: 420–480
• Protein: ~35 g
• Fat: ~28 g
• Carbohydrates: ~12–15 g

Conclusion

Grilled Flank Steak Salad is a perfect example of how simple ingredients can create a meal that’s both nutritious and deeply satisfying.

Recommendation

Serve with crusty bread or pair it with a light soup for a complete, restaurant-quality meal at home.