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.
Servings: 4 people
Cost: $20
Equipment
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
- ⅓ cup chimichurri sauce
- 2 hearts Romaine lettuce, cleaned and chopped
- 1 whole avocado, sliced thin
- ½ cup cherry tomatoes, cut in half
- ¼ cup sweet corn, canned or grilled
- ¼ cup red onion, finely sliced
- ½ lemon juiced (optional, grilled)
Instructions
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.
Notes
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)
Nutrition
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
