Grilled Flank Steak Salad

4.67 from 3 votes
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A simple and delicious recipe for Grilled Flank Steak Salad, made with a flavorful flank steak marinade in a savory soy and rosemary mix. Perfect for a hearty salad, or filling for a delicious sandwich.

Grilled Flank Steak Salad on a large plate
Flank Steak is tender and makes an amazing salad steak.

This is a recipe we created while on vacation several years ago in Hawaii with some good friends. We grilled on the beach while watching the sunset (pre-kids). And instead of the sandwiches we originally created it for, we’re tossing the marinated flank steak into a hearty griled steak salad perfect for summer when you want something substantial, but not too heavy.

You’ve gotta try this incredible and full flavored steak salad! And we got ya if your looking for a great grilled flank steak recipe on its own.

The Cut

Flank steak comes from the side, or flank of the cow near the back side abdominal muscle. That means it is lean and cooks quickly. This cut is best grilled at high heat and is great for tacos, or slicing and having on its own.

You can use the following cuts for this flank steak salad recipe as an alternative if you can’t find it.

  • Bavette Steak is similar to the flank, but part of the sirloin and a great alternative to this cut for the salad.
  • Hanger Steak is a great option although a little more expensive and it will have more marbling.
  • Flat Iron Steak comes from the chuck primal or beef shoulder. But it’s similar in size to flank and it has a lot more tenderness and intramuscular fat.

Seasoning and Preparation.

The steak salad starts with a marinade and then a beef seasoning for added flavor.

This simple steak marinade has six ingredients and is easy to modify to your flavor.

  • For acid we are using soy and Worcestershire Sauce.
  • For savory we add garlic and pepper.
  • We use ground ginger and fresh rosemary for aromatics.

Place a gallon plastic baggie in a small bowl and combine all the ingredients. Add the steak and partially seal. Remove as much of the air as possible and then seal tightly. Store in refrigerator for up to four hours.

Here are some other ideas to modify the marinade:

  • Use Tamari versus soy for a gluten free steak salad.
  • Add lime juice or lemon juice for more acid.
  • If you like sweet use honey or balsamic vinegar.

Once the flank steak is done marinading remove it from the baggie and discard the marinade. Use your favorite beef seasoning or make your own like our SPG rub or herbal beef seasoning.

Grilling the Steak

Flank steak cooking on a grill

Hot and fast is the way to go over direct heat because it has so little fat. We go into full detail in our guide on how to grill flank steak. Here are the highlights.

  1. Prepare your charcoal grill or grill pan (if cooking inside) for direct high heat targeting 500 degrees F.
  2. Place the seasoned flank over the direct side and grill for up to six minutes. Then flip and continue grilling for another six minutes until the internal temperature reaches your desired level of doneness. We like medium rare at 130 degrees F using a meat thermometer.
  3. Let rest for 10 minutes before slicing by placing it on a cutting board with grooved edges to capture the juices.

For a gas grill use two burners set to medium-high heat.

Chef’s Note: You do not have to let your steak come to room temperature prior to grilling. There is no material difference in cooking time or texture. We just remove from the refrigerator and marinade, season, and throw on the grill after it warms up.

When is Flank Steak Done

Take the temperature with an instant read thermometer and measure the thickest part of the steak (we use the Thermoworks Thermapen One as our preferred instant read thermometer).

Beef Temperature Ranges

Be sure to take into consideration the carry-over cooking that happens while the steak rests. For steaks remove them 5 degrees lower than your desired temperature. For roasts remove them 10 degrees lower. The steak’s internal temperature will rise as it rests.

Black and Blue100 – 120° Fahrenheit (F)37 – 48° Celsius (C)
Rare120 – 130° F48 – 54° C
Medium Rare130 – 140° F54 – 60° C
Medium140 – 150° F60 – 65° C
Medium Well (not recommended)150 – 160° F65 – 71° C
Well Done (not recommended)160 – 170° F71 – 76° C

The edges will be done a little more so you can give those to anyone who likes a medium steak.

Taking the temperature of a grilled flank steak with a Thermoworks MK4 digital thermometer


Pay attention to the lines on the steak, as you want to be sure you cut against the grains (or perpendicular to the grains) with a good carving knife, this will keep the cells intact and make for a great tender texture as you eat it. The same technique applies for hanger or skirt (or really any steak for that matter).

Slices of grilled flank steak on a sheetpan
Note the grains in the uncut section and how they flow down. Cut perpendicular to grains.

Making the Salad

We make this steak salad with romaine lettuce. Then we layer in the additional ingredients including the chimichurri sauce* salad dressing. One salad is good for four people. Layer the salad then the following ingredients. Place steak over the top and add the dressing.

  • Fresh Grilled Corn (or you can use canned corn)
  • Avocado
  • Slices of grape or cherry tomatoes
  • Thinly sliced red onions
  • Juice of a lemon (or grilled lemon)
  • Dust with a touch of kosher salt.

*Chimichurri sauce is one of my favorite substitutes for dressing with grilled meat. Just a tablespoon or so of chimichurri sauce adds such incredible flavor!

A bite of a steak salad
The perfect steak salad.

More Steak Recipes

Wine Pairing for Grilled Flank Steak Salad

With this salad, and all of the other fresh ingredients, and herbaceous and acidic chimichurri sauce, I’m reaching for a rosé.

A salad and a glass of wine

Between the savory meat, bright chimichurri sauce, sweet corn, and creamy avocado, a rosé is one of the few that will stand up to all of those flavors.

This recipe was originally published in November of 2019 and updated with additional steps in the recipe and TV segment video. You can even watch us cook it up on our local ABC TV station AM Northwest.

About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

cookbook cover

Now on 2nd edition

Fire + Wine Cookbook

“This book is a one-stop guide for anyone truly interested in elevating their BBQ experience into a culinary work of art.”
5 out of 5 Stars
San Francisco Book Review

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Grilled Flank Steak Salad
4.67 from 3 votes

Grilled Flank Steak Salad Recipe with Chimichurri

Grilled Flank Steak marinated in a savory soy and rosemary mix. Perfect for a hearty salad topped with a decadent chimichurri sauce.
Prep: 10 minutes
Cook: 10 minutes
Marinade time: 2 hours
Total: 2 hours 20 minutes
Servings: 4 people



  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 clove of garlic, smashed and diced
  • ½ tablespoon fresh grated ginger
  • ½ tablespoon fresh rosemary, finely diced
  • ¼ teaspoon fresh ground pepper, a few turns of the grinder



To Marinate the Flank Steak

  • In a large freezer bag add all the marinade ingredients and shake, combining all together. Add the meat to the bag, zip it, and try to avoid excess air.
  • Put freezer bag into the refrigerator for a couple of hours (up to six) and occasionally shake it up, making sure the marinade is being evenly distributed to the meat.

How To Grill Flank Steak

  • Warm up grill to medium high heat using direct method and remove meat from freezer bag. Target 450 – 500 degrees inside the cooking chamber.
  • Sprinkle the meat with dry rub on both sides. 
  • Grill over direct heat for approximately 4-5 minutes on each side for a medium rare steak, but adjust time based on your desired doneness. Check temperature with a good digital thermometer for your desired temp. We aim for 130-135 degrees internal temperature. 
  • Remove from grill and let sit at least 10 minutes to allow juices to settle.
  • Slice across the grain in thin slices and serve over a salad or as a filling for sandwiches. 

For the Flank Steak Salad

  • Prepare Chimichurri sauce or use your favorite salad dressing.
  • To a large bowl add the romaine, avocado, cherry tomatoes, corn, and onions. Add freshly squeezed lemon juice and Chimichurri. Toss salad.
  • Add the flank steak to the salad for a family style meal, or plate the salad, and then add the flank steak for individual portions.


This recipe is great with hanger steak, flat iron, or bavette steak as well.
Tip: while your meat is grilling, throw on some corn to grill to add as a side or to your salad. Cut a lemon in half and add that to the grill too, until you see char marks. The juice from grilled lemon is incredible and will add great depth to your salad!
Vindulge Temperature Ranges:
  • Rare: 120-130 degrees F
  • Medium Rare: 130-140 degrees F
  • Medium: 140-150 degrees F
  • Medium Well: 150-160 degrees F
  • Well Done: 160 degrees F (and not recommended)


Calories: 144kcal | Carbohydrates: 14g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 34mg | Sodium: 1216mg | Potassium: 532mg | Fiber: 2g | Sugar: 4g | Vitamin A: 798IU | Vitamin C: 18mg | Calcium: 121mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinade time: 2 hours
Total Time: 2 hours 20 minutes
Course: Entree, Salad
Cuisine: American, BBQ, Barbecue
Servings: 4 people
Calories: 144
Keyword: flank steak salad, grilled flank steak, grilled flank steak salad
Like this recipe? Leave a comment below!

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About Mary

I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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  1. 5 stars
    OMG! Made this last night and served with the salad and your Chimichurri recipe and the family is still talking about it this morning! Only change I made was I doubled the garlic in the marinade because we LOVE garlic. This was the first time I’d grilled flank steak and also the first time I made Chimichurri. I also grilled the other half of the lemon and will probably do a whole lemon the next time… and there WILL be a next time! The Chimichurri recipe is perfect for us because you don’t use cilantro and that’s one herb we just don’t like. It’s so good, I’m going to make a batch to freeze up in ice trays to have on hand and I’m already looking for more dishes to use it on.

  2. Flank steak is what I think of as “summer” steak! And, I always like how it’s served already all sliced up which makes it great for a get together for a small group or a family

  3. This is great how you recommend so many ways to use flank steak. It looks super versatile!

  4. 5 stars
    Love the tip to grill up some lemon for a bit of smoky acidity too! Plus, obsessed with all your salad topping choices!