A symphony of colors and flavors awaits you with this Flank Steak Salad. As I crafted this dish, the sizzle of tender flank steak on the grill mingled with the refreshing hum of vibrant greens and creamy avocado, creating an atmosphere that lured you in from the very first bite. This easy meal prep not only delivers a protein-rich punch but also allows you to enjoy a gourmet experience right at home. With the addition of a zesty jalapeño chimichurri sauce, it’s a delightful twist that breathes life into your dinner routine. Are you ready to elevate your salad game? Let’s dive into this irresistible recipe together!
Why Make Flank Steak Salad Tonight?
Vibrant Flavors: The sizzling flank steak paired with zesty jalapeño chimichurri creates a lively taste explosion that will excite your palate.
Easy Meal Prep: With minimal cooking time, this salad is a fantastic option for busy weeknights or meal prepping for the week ahead.
Nutritious and Filling: Packed with protein-rich steak, creamy avocado, and crunchy greens, this dish provides a well-rounded balance of flavors while keeping you satisfied.
Dynamic Textures: Enjoy the tender beef, creamy avocado, and crisp greens together, making every bite a unique experience.
Perfect for Everyone: Whether you’re cooking for family or entertaining friends, this salad impresses while being easy to whip up. For a delightful side, consider pairing it with a refreshing Cucumber Salad with Bacon or some Smashed Cucumber Salad to round out your meal!
Flank Steak Salad Ingredients
• To craft this mouthwatering Flank Steak Salad, gather these essentials:
For the Steak
- Flank Steak – Look for a well-marbled cut for optimal tenderness.
- Olive Oil – Adds moisture and enhances the rich flavors; substitute with avocado oil for a lighter twist.
- Kosher Salt – Essential for flavor enhancement; sea salt works just as well.
- Ground Black Pepper – A vital component for adding a touch of spice.
- Garlic Powder – This brings depth to the steak; fresh garlic can be used but requires reducing the amount.
- Onion Powder – Provides a sweet and savory flavor.
For the Chimichurri
- Fresh Cilantro – Key for a bright, herbal chimichurri; substitute with parsley for a milder taste.
- Flat-leaf Parsley – Works alongside cilantro to complement flavors.
- Garlic Cloves – The robust base for the chimichurri sauce.
- Jalapeño – Adds a kick of heat; swap with bell pepper if you prefer a milder flavor.
- Red Wine Vinegar – Introduces a tangy acidity; apple cider vinegar is a suitable alternative.
For the Salad
- Mixed Salad Greens – The vibrant base; try spinach or kale for added heartiness.
- Avocado – Contributes a creamy texture and healthy fats; nuts can replace it if needed.
- Cucumber – A crunchy, refreshing element that brightens the dish; radish can be used for a spicy twist.
- Optional: Extra Chimichurri – Drizzling this sauce over the salad enhances flavor and freshness.
Now that you have all your ingredients ready, you’re one step closer to enjoying a delectable Flank Steak Salad!
Step‑by‑Step Instructions for Flank Steak Salad
Step 1: Prep and Marinate the Steak
In a small bowl, combine olive oil, kosher salt, ground black pepper, garlic powder, and onion powder. Rub this flavorful mixture generously on both sides of your flank steak, ensuring it’s evenly coated. Allow the steak to sit at room temperature for about 30 minutes while you prepare the chimichurri, letting the flavors infuse into the meat.
Step 2: Make the Jalapeño Chimichurri
In a food processor, blend together fresh cilantro, flat-leaf parsley, jalapeño, garlic cloves, additional olive oil, red wine vinegar, and a pinch of salt until smooth and well combined. The mixture should be thick yet pourable, with a vibrant green color and a fresh aroma. Let it sit for at least 10 minutes to allow the flavors to meld while you focus on grilling the steak.
Step 3: Grill the Steak
Preheat your grill to medium-high heat, aiming for around 400°F. Place the marinated flank steak directly onto the grill grates and cook for 4-5 minutes per side for medium-rare, monitoring the internal temperature until it reaches 130-135°F. The steak should develop a beautiful char and be slightly firm to the touch; this step ensures your Flank Steak Salad has the perfect grilled flavor.
Step 4: Rest and Slice the Steak
Once grilled to perfection, remove the steak from the grill and cover it loosely with aluminum foil. Allow it to rest for 5-10 minutes; this resting period locks in the juices for a tender bite. After resting, slice the steak against the grain into strips, revealing the juicy interior—a key component for your Flank Steak Salad.
Step 5: Assemble the Salad
On a large platter or in individual bowls, place a bed of mixed salad greens as the foundation for your salad. Top the greens with the freshly sliced flank steak, generous avocado slices, and crunchy cucumber. Drizzle the vibrant jalapeño chimichurri over the top, creating a colorful and appetizing Flank Steak Salad that tantalizes the senses.
Step 6: Serve Immediately
For an extra burst of flavor, consider drizzling more chimichurri over your assembled salad right before serving. This Flank Steak Salad can be enjoyed warm or chilled, making it versatile for any dining occasion. Gather your loved ones and relish in this hearty yet refreshing meal that is sure to impress!
What to Serve with Flank Steak Salad?
Elevate your dining experience with delightful accompaniments that complement this flavorful dish perfectly.
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Creamy Mashed Potatoes: The buttery, rich texture balances the freshness of the salad while providing a comforting side for a hearty meal.
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Grilled Asparagus: A light and vibrant addition with a slight char, these tender spears enhance the dish’s freshness and add visual appeal to your plate.
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Garlic Bread: Crispy and aromatic, this choice offers a satisfying crunch that beautifully contrasts the creamy avocado in your salad.
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Roasted Vegetable Medley: Colorful roasted veggies introduce a sweet, caramelized note, harmonizing the smoky flavor of the steak and making your dinner vibrant.
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Chilled Cucumber Soup: This refreshing, light soup echoes the salad’s bright flavors and offers a cooling contrast that’s perfect for warm evenings.
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Sweet Potato Fries: These provide a sweet crunch, balancing the savory notes of the flank steak while adding a delightful textural twist.
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Red Wine: A glass of your favorite red complements the rich flavors of the steak, enhancing the overall dining experience with each sip.
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Lemon Sorbet: As a light and refreshing dessert, this zesty treat cleanses the palate after your meal, leaving a lingering sweetness that invites casual indulgence.
Embrace these pairings to create a full, satisfying dinner that friends and family will rave about!
Storage Tips for Flank Steak Salad
Fridge: Store any leftovers in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: For long-term storage, freeze the steak separately from the salad ingredients in a vacuum-sealed bag for up to 3 months.
Reheating: When ready to eat, thaw overnight in the fridge, then reheat the steak gently in a skillet over medium heat until warmed through. Avoid reheating the salad greens to retain their crispness.
Chimichurri Storage: Keep extra jalapeño chimichurri in a separate container in the fridge for up to 5 days for added flavor when serving your Flank Steak Salad.
Make Ahead Options
These Flank Steak Salad components are perfect for meal prep! You can marinate the flank steak up to 24 hours in advance, which not only saves time but also allows the flavors to penetrate the meat for maximum tenderness. Likewise, the jalapeño chimichurri can be prepared and refrigerated for up to 5 days, keeping its vibrant flavor intact; just give it a quick stir before drizzling it over your salad. For a fresh taste, slice the avocado and cucumber right before serving to maintain their texture and prevent browning. When you’re ready to assemble, simply grill the steak, slice it, and create your salad masterpiece for restaurant-quality results with minimal effort!
Flank Steak Salad Variations & Substitutions
Feel free to get creative with your Flank Steak Salad! Each variation adds exciting layers of flavor and texture that make this dish uniquely yours.
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Steak Swap: Use skirt steak, tri-tip, or grilled sirloin for a different but equally flavorful protein option. Each cut brings its unique richness and taste to the salad.
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Cheese Upgrade: Replace the avocado with creamy feta or tangy goat cheese for a delightful twist. Both add a luscious mouthfeel that enhances the overall experience.
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Greens Variety: Try using a mix of arugula or baby spinach for a peppery bite or a blend of sprouts for a fresh texture. Feel free to explore what greens excite you most!
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Vegan Delight: For a plant-based option, switch flank steak with marinated and grilled cauliflower or portobello mushrooms. You will still achieve a satisfying salad with wonderful depth.
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Heat Level: Adjust the spice level by using a milder bell pepper instead of jalapeño in the chimichurri. Alternatively, toss in some crushed red pepper flakes for an extra kick.
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Nutty Addition: Replace avocado with a handful of toasted nuts like pecans or walnuts for added crunch and healthy fats. This nutty flavor adds another wonderful element to the salad.
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Herb Experimentation: Mix up the herbs in your chimichurri! Experiment with basil or dill along with the usual cilantro and parsley for a fresh, unique taste.
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Fruit Infusion: Add some fresh fruit like sliced strawberries or apple for a sweet contrast against the savory steak. This surprise pop of flavor brightens your Flank Steak Salad.
Feeling adventurous? Pair it with a vibrant side like Carrot and Cucumber Salad with Spicy Dressing or a refreshing Sweet Sticky Steak for a dinner that’ll impress!
Expert Tips for Flank Steak Salad
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Choose Quality Steak: Select a well-marbled flank steak for increased tenderness and flavor. Avoid lean cuts to ensure a juicier result in your Flank Steak Salad.
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Proper Marinade Time: Allow the steak to marinate for at least 30 minutes at room temperature. This enhances flavor and makes the meat more tender.
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Monitor Temperature: Use a meat thermometer to check the steak’s internal temperature. Aim for 130-135°F for perfect medium-rare—overcooked steak can become tough and dry.
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Slice Correctly: Always slice flank steak against the grain for maximum tenderness. This will make each bite easier to chew in your Flank Steak Salad.
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Chimichurri Storage: Prepare the jalapeño chimichurri ahead of time and store it in an airtight container in the fridge. It can last up to 5 days, ready to elevate any meal!
Flank Steak Salad Recipe FAQs
How do I choose the best flank steak?
Absolutely! When selecting flank steak, look for a cut that has good marbling, which means you’ll see some white streaks of fat running through the meat. This marbling helps ensure your steak will be tender and flavorful when cooked. Avoid steaks with a lot of dark spots or ones that appear very lean, as they can turn out tough.
What’s the best way to store leftovers?
Very important! Store any leftover Flank Steak Salad in an airtight container in the fridge for up to 3 days. This way, you can enjoy it again while keeping the freshness intact. If you find that the avocado has started to brown, squeeze some lemon juice over it before storing to help preserve its vibrant green color.
Can I freeze the Flank Steak and chimichurri sauce?
Of course! For freezing the steak, wrap individual portions tightly in plastic wrap and then place them in a vacuum-sealed bag. You can freeze it for up to 3 months. For the chimichurri, store it in an airtight container in the freezer—just make sure to leave some space at the top as it will expand when frozen. Freeze for up to 3 months as well, and thaw it in the fridge when you’re ready to use it.
Why is my flank steak tough after cooking?
Oh no! A common reason for tough steak is cooking it beyond medium-rare. Always use a meat thermometer and aim for an internal temperature of 130-135°F. Another tip is to slice the steak against the grain, as this technique breaks up the muscle fibers, making each bite more tender. If the steak was cooked well, but it’s still tough, it might have been a lower-quality cut.
Can I make this dish gluten-free or suitable for allergies?
Absolutely! This Flank Steak Salad is naturally gluten-free, which is fantastic for those with gluten sensitivities. Just ensure that any additional ingredients like your vinegar are also gluten-free. If you’re concerned about allergies, double-check labels or opt for fresh, whole ingredients. If you have a cilantro allergy, simply substitute with parsley for the chimichurri!
How can I ensure my avocado stays fresh in the salad?
Very good question! To keep the avocado from turning brown quickly, try adding it right before serving. If you must prepare it ahead of time, squeeze some lime or lemon juice on the cut avocado to slow down the oxidation process. This tactic keeps it looking and tasting fresh longer in your Flank Steak Salad!
Flank Steak Salad: A zesty and satisfying dinner delight
Ingredients
Equipment
Method
- In a small bowl, combine olive oil, kosher salt, ground black pepper, garlic powder, and onion powder. Rub this mixture on both sides of the flank steak and let it sit at room temperature for about 30 minutes.
- In a food processor, blend together fresh cilantro, flat-leaf parsley, jalapeño, garlic cloves, additional olive oil, red wine vinegar, and a pinch of salt until smooth. Let it sit for at least 10 minutes.
- Preheat your grill to medium-high heat. Grill the marinated flank steak for 4-5 minutes per side, monitoring until it reaches 130-135°F for medium-rare.
- Remove the steak from the grill and cover it loosely with foil. Let it rest for 5-10 minutes before slicing it against the grain.
- On a large platter or in bowls, place a bed of mixed salad greens, top with sliced flank steak, avocado, and cucumber, and drizzle with chimichurri.
- Serve immediately, drizzling more chimichurri over the salad if desired.