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Flank Steak Salad Recipe
Ash Tyrrell

Flank Steak Salad Recipe

I still remember the first time I made this flank steak salad—it felt like a restaurant-quality dish right in my own kitchen. The combination of juicy steak with crisp greens and a zesty dressing completely won me over. I love how it’s hearty without feeling heavy, making it perfect for lunch or dinner. Every bite has a balance of flavor, texture, and freshness
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak – Choose a well-marbled cut for tenderness and flavor.
  • 6 cups mixed greens – Use fresh crisp greens like arugula or romaine for the best texture.
  • 1 cup cherry tomatoes halved – Adds sweetness and color; ripe tomatoes work best.
  • 1 avocado sliced – Creamy texture balances the bold steak flavor.
  • ½ red onion thinly sliced – Soak in cold water briefly to reduce sharpness.
  • ½ cup crumbled feta cheese – Tangy and salty; crumble fresh for better taste.
  • 2 tablespoons olive oil – Use extra virgin for a richer flavor.
  • 1 tablespoon soy sauce – Enhances the steak’s savory depth.
  • 1 tablespoon balsamic vinegar – Adds a subtle tangy sweetness.
  • 1 teaspoon Dijon mustard – Helps emulsify the dressing and adds a slight kick.
  • 1 garlic clove minced – Fresh garlic boosts overall flavor.
  • Salt and black pepper to taste – Essential for seasoning the steak properly.

Method
 

  1. Start by patting the flank steak dry with paper towels, which helps it sear properly. Rub it with olive oil, salt, and black pepper to enhance its natural flavor. Let it sit at room temperature for about 10 minutes before cooking.
  2. Heat a grill pan or grill over medium-high heat until hot. Place the steak on the grill and cook for about 4–5 minutes per side, depending on your preferred doneness. Once done, transfer it to a plate and let it rest for at least 5 minutes.
  3. In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, Dijon mustard, and minced garlic. Mix until the dressing is smooth and well combined. Taste and adjust seasoning if needed.
  4. In a large bowl, combine mixed greens, cherry tomatoes, sliced red onion, and avocado. Toss gently to mix everything evenly without bruising the greens. This creates a fresh and colorful base.
  5. After resting, slice the steak thinly against the grain for maximum tenderness. Cutting it this way ensures each bite is juicy and easy to chew. Keep slices uniform for better presentation.
  6. Add the sliced steak on top of the prepared salad base. Sprinkle crumbled feta cheese over everything for a tangy finish. Drizzle the dressing evenly across the salad.
  7. Toss lightly just before serving or leave layered for a more elegant look. Serve immediately while the steak is still slightly warm. Enjoy the perfect balance of flavors and textures.

Notes

  • I always let the steak rest before slicing—it keeps the juices locked in.
  • Don’t overdress the salad; I add dressing gradually to avoid sogginess.
  • I prefer slicing the onion super thin for a milder flavor.
  • Grilling the steak outdoors gives it an extra smoky depth I love.
  • I sometimes add a squeeze of lemon juice for extra freshness.