flank steak salad

This classic flank steak salad ticks all the boxes for a savory, satisfying meal.

Flank Steak Salad with Blue Cheese & Avocado

1 1/2 (680 grams) flank steak

(15 ml) safflower oil

2 kosher salt

black pepper

ounces(142 grams) baby arugula

(227 grams) romaine lettuce

1/2 thinly sliced red onion

scallions

(60 ml) balsamic vinaigrette

2 avocados, sliced

eggs,

(113 grams) blue cheese,

Balsamic Glaze

Flaky sea salt, optional

To prep the steak, pat it thoroughly dry...

To prep the steak, pat it thoroughly dry with paper towels. If the butcher hasn't removed the silver skin, gently lift it and cut it away. Refer to the video for visual cues.

Season steak on both sides with the salt...

Season steak on both sides with the salt and pepper.

Heat a 12-inch cast iron skillet on high...

Heat a 12-inch cast iron skillet on high for a few minutes. Pour in oil.

Add steak and let cook undisturbed for four...

Add steak and let cook undisturbed for four minutes.

Flip once and continue cooking until internal temperature...

Flip once and continue cooking until internal temperature reaches 125°F for rare or 130°F for medium-rare. 

Remove steak to a cutting board and let rest for...

Remove steak to a cutting board and let rest for 5 to 10 minutes.

Into a large bowl, place the arugula, romaine,...

Into a large bowl, place the arugula, romaine, red onion, and scallions. Pour in the dressing and toss to coat well.

Slice steak fairly thinly across the grain. (Refer...

Slice steak fairly thinly across the grain. (Refer to the video for visual cues.)

Place some dressed greens into each individual serving...

Place some dressed greens into each individual serving bowl and top with some sliced steak, hard-boiled egg, avocado, and blue cheese.

Drizzle steak with balsamic glaze and sprinkle with...

Drizzle steak with balsamic glaze and sprinkle with flaky sea salt and more scallions if you like.

The best steak salad includes marinated, grilled flank steak, fresh vegetables, crispy fried onions, crumbled blue cheese and a homemade creamy balsamic vinaigrette!

Steak Salad

flank steak (about

Worcestershire sauce

brown sugar

Dijon mustard

garlic powder

salt

balsamic vinegar

mayonnaise

water

garlic,

extra virgin olive oil

Kosher salt and freshly-ground black pepper,

Romaine lettuce, baby spring greens, arugula

cherry tomatoes

½ red onion, finely diced

English cucumber, halved lengthwise and thinly sliced

blue cheese

Crispy fried onions, to taste (optional)

In a small bowl, whisk together Worcestershire sauce, brown sugar, and Dijon mustard.

Place the steak in a large zip-top plastic bag or shallow dish and pour marinade over top. Squeeze air out of the bag and seal to close or cover the dish. Gently toss to coat the beef in the marinade. Refrigerate for at least 30 minutes, or up to 24 hours.

MARINATE THE STEAK:

In a small bowl or measuring cup, whisk together balsamic vinegar, mayonnaise, water, brown sugar, garlic and mustard. While continually whisking, gradually stream in the olive oil until the ingredients are completely combined. Season with salt and pepper, to taste. Set aside while you prepare the remaining ingredients, or refrigerate in an airtight container or jar for up to 1 week.

PREPARE THE DRESSING:

After at least 30 minutes in the refrigerator, remove the steak and discard the marinade. Wipe excess marinade off of the steak by patting it with paper towels. Season the meat on both sides with the garlic powder, salt and pepper. Allow to stand at room temperature for 20-30 minutes before grilling.

Lightly brush or spray the steak with oil.

Preheat your grill for high direct heat (about 450° F). Grill the steak covered for about 5 minutes. Turn and cook covered for about 3-4 more minutes, or until the meat reaches the desired level of doneness. Baste with the glaze during the final few minutes. Pull the steak off the grill at 120 to 125°F for rare, 130-140°F for medium rare, and 145°F for medium. Allow to rest for 10-15 minutes. Slice thinly against the grain and serve on top of salad.

GRILL THE STEAK:

Place the lettuce on a large serving tray or on individual plates. Top with the tomatoes, red onion, cucumber, blue cheese and sliced steak. Drizzle with balsamic dressing. Garnish with crispy fried onions, if desired. Serve immediately.

ASSEMBLE SALAD:

Top 2 flank steak salad recipes from across the web

The most viewed flank steak salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Flank Steak Salad with Blue Cheese ...

Steak Salad

Top 2 flank steak salad recipes from across the web

The most viewed flank steak salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Flank Steak Salad with Blue Cheese ...

Steak Salad

The most viewed flank steak salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine