A simple and delicious recipe for Grilled Flank Steak Salad marinated in a savory soy and rosemary mix. Perfect for a hearty salad, or filling for a delicious sandwich.
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.
We’ve been dusting off some old favorite recipes lately and giving them new life. Last week during unending sunshine and near perfect weather we decided to revitalize our Grilled Flank Steak Marinated in Rosemary and Soy. 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). Seriously, what could be better than that (besides adding a freshly made Mai Tai to the mix)? Since I won’t be going to Hawaii anytime soon (except in my dreams), we decided to recreate the meal. And instead of the sandwiches we originally created it for, we’re tossing the flavorful flank steak into a hearty salad perfect for summer when you want something substantial, but not too heavy.
What is Flank Steak? — The Cut
Where flank comes from is similar to the general area of hanger and skirt. This relatively lean cut comes from the side, or flank of the cow near the back side abdominal muscle. Great for tacos, or slicing and having on its own. Bavette Steak is another great cut similar to the flank but part of the sirloin and a great alternative to this cut for the salad.
How to Grill a Flank Steak
Hot and fast is the way to go over direct heat, because it has so little fat. It is fibrous, or has very distinct lines in which you want to pay attention when you are done and cutting the meat. We like to add a little marinade, and then apply dry rub just before placing it on a hot grill for the sear. It is usually done in less than 8 minutes (depending on the exact size of your steak).
Best Temperature to Cook Flank Steak to
Taking temperature with an instant read thermometer is key (we use the Thermoworks MK4 Thermapen), as there will be a thick side and a thin side. We go for a medium rare (130 – 135 F) and take the temperature with our instant read thermometer in the thicker portion of the flank. That way if you have fans of medium cooked steak, they can take from the thinner side, which will be more cooked than the thickest side. Take the temp after you have flipped.
Cutting a Flank Steak
Pay attention to the lines on the steak, as you want to be sure you cut across the grains, 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).
This is a super easy marinade and steak recipe.
Ideas for Grilled Flank Steak
- Make your dollar stretch by serving thin slices of the steak on small rolls or slider buns like we did when we first came up with the recipe years ago.
- Or, if you’re looking for a great summer salad serve it over the top of greens with your favorite fillings. It’s fantastic with some fresh onion, creamy avocado, sweet cherry tomatoes, grilled corn, and use chimichurri sauce in place of dressing.
*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!
Tip: while your meat is grilling, throw on some corn to the grill 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!
Want more great summer Steak Recipes?
- Carne Asada Steak Tacos — Skirt Steak
- New York Strip Steak with Coffee Marinade and Rub
- Red Wine Marinaded Grilled Skirt Steak
- Reverse Seared Smoked Ribeye Steaks
Grilled Flank Steak Salad Recipe
Grilled Flank Steak Salad
- 1 2-lb Flank Steak
- 2 tablespoons dry rub (equal parts salt, pepper, garlic powder)
- 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
- 1/3 cup chimichurri sauce
- 2 hearts Romaine lettuce
- 1 whole avocado, sliced thin
- 1/2 cup cherry tomatoes, cut in half
- 1/4 cup sweet corn, canned or grilled
- 1/4 cup red onion, finely sliced
- 1/2 lemon juiced (optional, grilled)
- Rinse the meat and pat dry.
- 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 and remove meat from freezer bag.
- 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.
- Slice the romaine into smaller pieces, wash and dry. Easiest to use a salad spinner.
- Add to a large bowl 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.
Wine Pairing for Grilled Flank Steak Salad
If serving this alone, or as a sandwich I might reach for a savory red wine (Sangiovese comes to mind, or other fruity Italian red).
But with this salad, with all of the other fresh ingredients, and herbaceous and acidic chimichurri sauce, I’m reaching for a rosé.
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. We recently had it with the Rodney Strong Rosé of Pinot Noir and it totally hit the spot! It added some bright and fresh fruity notes to compliment the grilled meat and sweet corn. It’s a tasty wine and perfect for summer grilling season, and bold enough to stand up to meat if I do say so myself!
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