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.
Servings 4 -6 servings
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!