Grilled Flank Steak Salad
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Grilled Flank Steak Salad

Grilled Flank Steak marinated in a savory soy and rosemary mix. Perfect for a hearty salad, or filling for a sandwich.
Course Entree, Salad
Cuisine American, BBQ, Barbecue
Keyword Grilled Flank Steak, Steak Salad
Prep Time 10 minutes
Cook Time 10 minutes
Marinade time 2 hours
Total Time 2 hours 20 minutes
Servings 4 -6 servings
Author Mary Cressler | Vindulge
Cost $20

Ingredients

  • 1 2-lb Flank Steak
  • 2 tablespoons dry rub (equal parts salt, pepper, garlic powder)

Marinade

  • 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

Salad

  • 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)

Instructions

  • 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.

Notes

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!