Flank Steak Salad

This flank steak salad with chimichurri dressing is marinated, grilled on the stovetop until juicy and tender, and then served on a bed of lettuce, tomatoes, avocado, and sweet corn. It's refreshing and satisfying, making the perfect summer salad!

If you are a fan of grilled flank steak, you will love this steak salad as well as this flank steak tacos and steak sandwich! It is a must for summer and you can serve it by itself or with a side of grilled sourdough bread.

You can also use the salad as a filling for tacos, using these keto taco shells to keep this meal low-carb.

Why you will love this salad with flank steak

• Easy: Although this recipe requires several steps, it is simple to prepare in less than 30 minutes. What requires the most time is to marinade the meat in the fridge.  
• Healthy: This flank steak salad is dairy-free, gluten-free, low-carb, and high-protein. 
• Budget-friendly: Flank steak is one of the most cost-effective cuts of beef and the vegetables for the salads are easy to find and not expensive.  
• Versatile: You can use another type of cut such as skirt steak (see how to cook beef skirt steak) instead of flank steak, add a different dressing such as blue cheese, and of course, swap any of the veggies in our recipe for the ones you enjoy or have at home.  

What is flank steak?

Also known as bavette steak or flap steak, flank steak is a cut of meat taken from the flank, which lies behind the plate and under the loin. It is located in the abdominal area of the cow, having a lot of muscle fibers. Because it is a tough, lean cut, it is best cooked quickly using high-heat methods such as grilling.  Although it is not the same, you can replace it with a skirt steak, hanger steak, or flat iron steak to make this steak salad.

Flank Steak Salad Recipe

This flank steak and corn salad is an easy recipe that calls for a few steps:

• Marinade the meat with our garlic honey marinade or with any of those steak marinades
• Grill it on a griddle or cast-iron pan on the stovetop over medium-high heat
• Let it rest for 5 minutes to distribute its juices
• Slice it thinly against the grain
• Prepare the dressing
• Assemble the salad 

 It has savory, sweet, tangy, and mildly spicy flavors and different textures, making a complete and light summer meal for lunch or dinner. 

If you don't find flank steak, no worries! You can easily swap for skirt steak,  hanger, or flat iron steak.

You can also adapt this recipe to use a different dressing and other seasonal veggies or salad to go with flank steak. 

Although budget-friendly, it makes a comforting complete meal that everyone will love! It's truly one of the best flank steak salads you will have or serve.  

Equipment

To make this flank steak corn salad, you will need:

• 1 grill mark cast-iron skillet or griddle
• 1 tongs
• 1 platter
• 1 cutting board
• 1 Chef's knife
• 1-gallon Ziploc bag 

Ingredients and Substitutions

Garlic Honey Marinade

• ½ cup olive oil (or vegetable oil)
• 1 ½ teaspoon Kosher salt
• 1 ½ teaspoon black pepper
• ⅓ cup honey (or maple syrup or agave. For a keto salad, use sugar-free maple syrup)
• 2 tablespoon Worcestershire sauce
• 3 tablespoon red wine vinegar (balsamic or apple cider vinegar)
• 6 cloves garlic minced (or 1 tablespoon of garlic powder)
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce (or sriracha)
• 3 tablespoon chopped parsley (or cilantro)

steak

• 1 ½ pounds flank steak (or skirt steak)

Garnish

• 1-2 tablespoon chopped parsley (or cilantro)

Salad

• ⅓ cup chimichurri sauce (it can be store-bought, or homemade one)
• 2 hearts Romaine lettuce, cleaned and chopped (or Spring mix blend or mixed greens)
• 1 whole avocado, sliced thin
• ½ cup cherry tomatoes, cut in half
• ⅓ cup yellow sweet corn kernels, canned and drained/rinsed (or grilled corn) -- If you are on a  keto diet, replace it with chopped fresh or charred sweet bell peppers.
• ¼ cup red onion, finely sliced (or shallots)
• 1 lime, cut in half and grilled on the griddle or cast iron pan (or lemon)

How to make grilled flank steak salad

To make this salad with flank steak, follow the steps below:

STEP 1 -- Prepare the Flank Steak Marinade:

• To start, make sure your steak is completely thawed! Then prepare our simple flank steak salad marinade.
• In a gallon Ziploc bag, combine all of the ingredients for the marinade (olive oil, red wine vinegar, salt, pepper, honey, Worcestershire sauce, garlic, Dijon mustard, hot sauce, and parsley).
• Zip the top and toss the marinade mixture gently until the salt is dissolved. Then, place the flank steak in the marinade. Make sure to press out any excess air from the bag and seal it tightly.
• Using your hands, massage the marinade around the flank steak for an even coating.
• Chill in the fridge for at least 2 hours to up to 24 hours. But remove the bag from the fridge 30 minutes before cooking so it will cook evenly. Meanwhile, clean and preheat your grill (see below)!

NOTE: If you prefer to not marinate the meat before grilling, tenderize the thawed steak by placing plastic over the meat on a cutting board. Then use the rough edge of a meat mallet to lightly pound the meat on both sides. Pat the meat dry with paper towels and season both sides well using this homemade keto taco seasoning!

STEP 2 -- Grill Flank Steak:

• To cook flank steak on a grilling pan (STOVETOP), heat a large grill mark cast-iron skillet or griddle over medium-high heat until sizzling hot.
• Spray the bottom with no-stick cooking spray or oil it with a brush. Add the meat and cook for 4-5 minutes on each side, depending on the thickness of your steak and the level of doneness you want.

• To get checkboard grilling marks, rotate the steak 45 degrees after 2 minutes.
• Use a meat thermometer to take the internal temp. It must reach 125° F (52°C) for rare or 135° F (57°C) for medium-rare. But remember to take the meat out of the grill when it has reached a temperature that is 5 degrees BELOW the temps mentioned above because the meat will continue to cook after being removed from the grill.

TIP: While your meat is grilling, add some corn to the grill. Cut a lime in half and grill it until you see char marks. The juice from grilled lime will add great depth to your steak salad!

STEP 3 -- Let the Grilled Steak Rest for 5 Minutes:

• After grilling, transfer your flank steak for salad to a platter where it can catch the dripping. Tent your steak with foil to keep it warm and retain/distribute the juices while it rests for 5 minutes.

STEP 4 -- Slice the Flank Steak Thinly, into ¼-Inch Strips, Against the Grain: 

• After resting for 5 minutes, tented with foil, place the meat on a cutting board. Using a sharp knife, slice the flank steak thinly, into ¼ inch strips, against the grain. But make sure to cut the strips at a 45 degrees angle, not straight up and down.

NOTE: “Against the grain” means that your knife should be cutting the meat perpendicular to the lines of muscle (“grain”) that usually run along the length of the flank steak.

STEP 5 -- Make the Chimichurri Dressing

• Follow this chimichurri sauce recipe and use it as a dressing for our grilled flank steak salad. You can replace it with a store-bought or homemade blue cheese dressing.

STEP 6-- Assemble the Salad:

• To assemble the salad, place the chopped romaine on a platter. Top the center with sliced flank steak.
• Arrange the corn kernels, onion, tomatoes, one of the grilled lime halves, and avocado slices around. Squeeze the juice of the remaining grilled lime half on top of the sliced steak and veggies.
• Top the steak with 2-3 tablespoons of chimichurri. Sprinkle parsley on top of the steak and salad. Serve the remaining chimichurri in a side bowl. Enjoy!

Flank steak alternatives

As you said earlier, flank steak is a lean, budget-friendly cut of beef with a deep, meaty flavor. It cooks fast at high temps and must be cut against the grain.

If you can't find flank steak, both flat iron steak and hanger steak are great alternatives. They will cost more, but you can cook them exactly the same way adjusting the cooking time slightly.

Skirt steak would be one of the best cost-effective choices, but it cooks a little faster and you should marinate it for just 20 minutes at room temperature, or the acids in the marinade will make your steak mushy breaking down the fibers too much. 

Tips for making flank steak salad

• You can marinate and/or cook the flank steak ahead as well as make the chimichurri.
• If you prefer a bold blue cheese dressing for your steak salad, use Roquefort cheese -- although I personally prefer the herbaceous and tangy flavors of chimichurri. I find blue cheese dressings quite overpowering. A balsamic vinaigrette would be a better replacement! 
• You can use any fresh green leaves of your choice although I enjoy the crispness of romaine lettuce.
• You can add crumbled cheese to your flank steak salad such as feta (savory), goat cheese (tangy), or queso fresco (mild). Each will add a different boost of flavor to this salad dish.
• Chopped smoked nuts such as walnuts or pine nuts would also make a good addition to your salad for their nutty flavor and crunchy texture. 
• The cooking time may vary depending on the cut of beef your use to replace flank steak in this recipe.
• If using skirt steak instead, make sure to marinade the meat for just 20 minutes at room temperature, or your steak will become mushy.
• Use any seasonal veggies that you have available in this salad.   

FAQ'S

Can I make this steak salad recipe in advance?

Yes! You can prep all the ingredients for this salad (steak, chimichurri, and veggies) at least 1-2 days ahead and store each in separate airtight containers in the fridge. 

Can I marinate flank steak ahead? 

Yes! Because flank steak is a thicker and tougher cut than skirt steak, you can marinate it for at least 2 hours up to 24 hours in order to penetrate the meat fibers for tenderizing and flavoring purposes. However, if using skirt steak, the meat must be marinated for up to 20 minutes to not get mushy. 

Does flank steak need a marinade?

No, it doesn't. If you prefer to not marinate the meat before grilling or don't have time for it, tenderize the thawed steak by placing plastic over the meat on a cutting board. Then use the rough edge of a meat mallet to lightly pound the meat on both sides. Pat the meat dry with paper towels and season both sides well! 

Can I Cook Flank Steak In The Oven?

Yes! If you prefer to cook the steak in the oven, preheat the broiler to high and place the marinated flank steak on a baking sheet on the top rack, about 6 to 8 inches away from the heat source of the broiler. Cook the steak for 6-8 minutes or until the internal temperature of the steak has reached 125° F for rare to 135° F for medium-rare.

Is this flank steak salad healthy?

Yes! It is rich in lean protein, fibers, and good fats. It contains about 700 calories, 13 g of net carbs, 53 grams of protein, and 46 of fat. 

When is Flank Steak Done

Take the temperature using a meat thermometer inserted in the thickest part of the steak. Here are the level of doneness and internal temperature for most steaks:

• Rare (125°F or 52°C): The center of the steak is bright red but pinkish towards the outside.
• Medium-Rare Steak (135°F or 57°C): The center is very pink but it is slightly brown towards the outside.
• Medium (145°F or 63°C): The center is light pink; the outer portion is brown
• Medium-Well (155°F or 68°C): The center of the steak is slightly pink; the outer portion is brown.
• Well (165°F or 74°C): Uniformly brown throughout.

However, for flank steak specifically, do not cook passed medium-rare because it will become tough and chewy.

How to store

• FOR RAW STEAK: Frozen flank steak can be stored for up to 4 months – or longer if vacuum-sealed in thick plastic. Refrigerate raw flank steak for up to 4 days.
• FOR COOKED FLANK STEAK: Cooked leftovers keep well in the fridge for up to 3 days in an airtight container. As for the veggies and chimichurri, they keep well separately for up to 1-2 days. 
• FLANK STEAK SALAD LEFTOVER keeps nicely in a single container for one day (do not add excess chimichurri or your salad will become mushy). 
• TO REHEAT, place the steak on a deep dish, add a tablespoon of water or broth on top, cover with plastic wrap, and heat in the microwave on low at 30-second intervals until hot. Let it cool down a little, add to a bed of salad, and top with chimichurri. 

Other Summer Salad Recipes

• Chickpea salad with cucumber
• Persian cucumber salad recipe
• Antipasto salad recipe
• White bean salad recipe
• Caprese pasta salad recipe
• Beet goat cheese salad recipe
• Berry salad recipe
• Texas caviar recipe
• Heart of Palm salad skewers
• Thai mango salad recipe 
• Steakhouse potato salad
• Homemade coleslaw

PIN & ENJOY!