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Flank Steak Salad

Flank Steak Salad: A zesty and satisfying dinner delight

This Flank Steak Salad is a vibrant dish that combines protein-rich steak with fresh greens, ensuring a satisfying meal that elevates your dinner routine.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 1 lb Flank Steak Look for a well-marbled cut for optimal tenderness.
  • 2 tbsp Olive Oil Adds moisture and enhances the rich flavors.
  • 1 tbsp Kosher Salt Essential for flavor enhancement.
  • 1 tsp Ground Black Pepper Vital component for adding a touch of spice.
  • 1 tsp Garlic Powder Brings depth to the steak.
  • 1 tsp Onion Powder Provides a sweet and savory flavor.
For the Chimichurri
  • 1 cup Fresh Cilantro Key for a bright, herbal chimichurri.
  • 1/2 cup Flat-leaf Parsley Works alongside cilantro to complement flavors.
  • 3 cloves Garlic Cloves The robust base for the chimichurri sauce.
  • 1 small Jalapeño Adds a kick of heat.
  • 2 tbsp Red Wine Vinegar Introduces a tangy acidity.
For the Salad
  • 8 cups Mixed Salad Greens The vibrant base.
  • 1 large Avocado Contributes a creamy texture and healthy fats.
  • 1 medium Cucumber A crunchy, refreshing element.
  • optional Extra Chimichurri Drizzling enhances flavor and freshness.

Equipment

  • grill
  • Food Processor
  • mixing bowl

Method
 

Step-by-Step Instructions for Flank Steak Salad
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately, drizzling more chimichurri over the salad if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 85mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 1500IUVitamin C: 25mgCalcium: 60mgIron: 3.5mg

Notes

Choose quality steak for the best results and allow to marinate for enhanced flavors. Store any leftovers properly.

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