During the summer months, I try to avoid turning on the stove or oven. If I can make it on the grill, that is where you will find me, especially when peak summer produce is at its best. This marinated flank steak salad is the perfect way to celebrate the season in one big fresh bowl.
For years, I grilled flank steak with just salt and pepper, but lately, I have been marinating it for a few hours, which really amps up the flavor. The rest is simple: toss in whatever summer produce you have on hand, such as tomatoes, corn, or radishes, and make it your own. But really, take my recipe as a place to start and make it your own.
It is a fantastic summer salad recipe you will want to make again and again.
Simple Ingredients You’ll Need
You’ll find the full list of ingredients in the recipe card below, but here are a few notes you need to bring this grilled steak salad to life:
Flank Steak:
I usually use about 1½ pounds of flank steak. When buying flank steak to use in this salad, ask your butcher to give you a piece that is well marbled for the best flavor.
You can certainly keep it simple with a little salt, pepper, and olive oil, but I opted to use my Flank Steak Marinade, which only takes about an hour to work its magic.
Salad Dressing:
I’m using my Lemon Balsamic Vinaigrette for this recipe because it pairs beautifully with the grilled steak and vegetables. If you’re in the mood for something lighter, my Lemon Vinaigrette is a great option too. You can even make the dressing a day ahead and keep it in the fridge until you’re ready to serve.
For the Salad:
Lettuce: I like using romaine for the crunch, but any salad greens you have on hand will work. Arugula or a simple spring mix are great options, too. Just make sure they’re thoroughly washed, dried, and chopped into bite-sized pieces.
Corn: I grill my corn on the cob right before grilling the flank steak, but any corn, whether it is thawed frozen corn or drained and rinsed canned corn, would work in this recipe.
Tomatoes: I like using cherry tomatoes, but any tomato will work. Roma, heirloom, or any ripe summer tomato is a good option. If you’re using cherry tomatoes, slice them in half or into quarters if they’re too big. For other tomatoes, cut them into bite-sized pieces so they’re easy to mix into the salad.
Radishes: I use regular red radishes, but any variety works. Just slice them thinly so the acid in the dressing can cut through their bitterness and give them a lightly pickled taste.
Scallions: I opted for thinly sliced green onions (including both the white and green parts) for their milder flavor. But if you’re after something with more bite, thinly sliced red onions are a great option.
Avocado: Choose a ripe avocado. I recommend adding it just before serving so it stays fresh and does not turn brown. You can slice or cube it depending on your preference.
Cheese: I used fresh mozzarella for its mild flavors. If you can get your hands on them, fresh mozzarella pearls are ideal, but you can also buy a whole mozzarella and cut it into bite-sized cubes.
Alternatively, for a bolder cheese option, crumbled goat cheese or blue cheese can also be used.
How To Make Grilled Flank Steak Salad?
This marinated flank steak salad recipe consists of two main parts: first, we marinate the flank steak, then we grill it and assemble the salad. I usually marinate the steak the night before so it’s ready to go, making this a perfect weeknight summer dinner.
Below are the step-by-step instructions, along with helpful notes from my recipe testing:
Step 1 – Make the Marinade: In a mixing bowl, combine all the marinade ingredients and whisk until smooth. I like to start with the wet ingredients first, then add the seasonings so everything blends evenly. Place the flank steak in a shallow glass dish or a resealable plastic bag.
Pour the marinade over the surface, ensuring it’s evenly coated, then gently press or massage it in to allow the marinade to soak in. Cover and let it rest for at least 1 hour, or refrigerate up to overnight. Avoid marinating for more than 24 hours, as the acidity can break the meat down quite a bit and affect the texture.
Step 2 – Make the Salad Dressing: In a small bowl, combine the balsamic vinegar, lemon juice, minced garlic, kosher salt, and pepper. Whisk to combine. Then, while whisking, slowly drizzle in the extra virgin olive oil until the dressing looks smooth and emulsified. Doing so helps the oil and vinegar come together without separating too quickly.
During my recipe testing, I’ve found that using a combination of balsamic vinegar and lemon juice gives the dressing a nice balance of depth and brightness, complementing the balsamic flavors in the steak marinade.
Step 3 – Grill the Steak: Preheat your grill to 500°F. High heat is key here because it sears the steak, creating those beautiful grill marks. Scrape the grates clean to remove any leftover bits so the meat can get even contact with the heat, then coat them generously with olive oil. Place the steak directly on the grill and cook for about 4 to 5 minutes per side for medium-rare. Use an instant-read thermometer (affiliate link) to check doneness and avoid overcooking, especially with lean cuts like flank steak.
If you’re not sure what temperature to aim for, here’s a quick guide to help you cook your steak just the way you like it:
- Medium-rare: 130 to 135°F (3 to 4 minutes per side)
- Medium: 140 to 145°F (4 to 5 minutes per side)
- Medium-well: 150 to 155°F (5 to 6 minutes per side)
I usually aim for medium-rare to keep the steak juicy and tender. Going much past medium can cause it to dry out.
Step 4 – Rest the Steak: Transfer the steak to a platter and cover with foil. Let it rest for at least 10 minutes while you prepare the salad. This allows the juices to redistribute so they stay in the meat when sliced, keeping every bite juicy and tender.
Step 5 – Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, grilled corn, cherry tomatoes, thinly sliced radishes, thinly sliced green onions, avocado (sliced or cubed), and cubed mozzarella.
That being said, if you are assembling this salad a few hours in advance, it is best to add the avocado at the last minute to prevent it from browning. The same goes for the dressing; it is best to drizzle it right before serving to keep the salad crispy and fresh.
Taste and adjust the seasoning as needed. Sometimes all it needs is a pinch of salt or a touch more acidity to bring everything together.
Step 6 – Slice the Steak: Slice the steak thinly (about ½ inch thick) against the grain. This means cutting across the natural lines you see running through the meat. Those lines are muscle fibers, and cutting across them makes each bite softer and easier to chew.
Step 7 – Arrange and serve: Arrange the meat on top of the salad and serve while still warm.
Expert Tips for the Best Results
- Plan ahead for grilled corn: If you’re planning to grill your corn, be prepared to set aside a bit more time, as it takes longer to grill corn than flank steak. Corn usually needs 10-15 minutes on the grill (depending on size), while flank steak takes about 5-7 minutes. I recommend starting with the corn first, so everything finishes around the same time.
- Dressing and greens: The beauty of this salad is that it can be made with whatever salad greens you have on hand. I use romaine lettuce because I find that it gives a nice bite and crunch to the overall salad. It is also able to withstand the salad dressing for a longer time.
If you choose to use more delicate salad greens like arugula or spring mix, it is best to drizzle the salad with the dressing right before serving to prevent soggy greens. - Avocado: Add avocado just before serving to keep it fresh and prevent it from browning.
- Best Timing for Serving: I recommend making the salad (without the dressing) while the steak is resting. Dress the salad, give it a quick toss, and then slice the steak and place it right on top so it’s ready to serve.
How to Store Leftovers?
Storage: I always recommend storing the steak separately from the salad because once the greens sit with the dressing, they start to get soggy pretty quickly.
If you know you’ll have leftovers, let everything come to room temperature first, then place the steak and the salad in separate airtight containers before popping them in the fridge. Both will keep well for up to 3 days.
Reheating (optional): You can enjoy this straight from the fridge, but if you’d rather have it warm, just reheat the steak on its own before adding it back to the salad. Right before serving, give the salad a good toss to redistribute everything, and if needed, add a pinch more seasoning since the juices tend to settle at the bottom and the greens can lose a bit of their seasoning as they sit.
FAQs
Yes. Skirt steak is the closest substitute and works really well with this marinade. Sirloin is another great option if you prefer something a little thicker and more tender. Just keep in mind that cooking times will vary depending on the cut and thickness, so use an instant-read thermometer to get it just right.
You can prepare the components ahead of time, such as making the dressing and cooking the steak. I recommend storing everything separately and assembling the salad just before serving so the greens stay crisp and fresh.
You can cook flank steak in a hot cast-iron skillet on the stovetop or under the broiler in your oven. For the stovetop, sear it in a lightly oiled skillet for 3-5 minutes per side for medium-rare. For the oven, broil it on a rack set over a baking sheet for about 5-6 minutes per side, depending on your preferred doneness. Always let it rest for 5-10 minutes before slicing against the grain.
Other Flank Steak Recipes You Might Also Like:
If you’re a fan of this grilled flank steak salad, you’ll want to try these other flank steak recipes:
- Switch up your usual taco night with my Flank Steak Tacos, pairing them with your favorite toppings and enjoying them on warm tortillas.
- For a satisfying and comforting meal, my Chimichurri Steak Sandwich has juicy grilled steak with fresh chimichurri on soft bread for a lunch or dinner you’ll want to make on repeat.
Photos by Tanya Pilgrim.
Grilled Flank Steak Salad Recipe
Ingredients
For the flank steak marinade:
- ¼ cup olive oil, plus more to oil the grill grates
- ⅓ cup soy sauce
- ¼ cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 3 cloves garlic, minced
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ lbs flank steak
For The Salad Dressing:
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic clove, peeled and minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup extra virgin olive oil
For The Salad:
- 2 heads romaine lettuce, rinsed, dried, and roughly chopped (about 6 cups)
- 2 cups corn kernels, grilled, or frozen, and thawed or canned and rinsed
- 1 cup cherry tomatoes, cut in half
- 3 small radishes, sliced thinly
- 3 scallions, chopped (both white and green parts)
- 1 ripe avocado, sliced
- 1 cup fresh mozzarella cheese , cubed or crumbled goat cheese or blue cheese
Instructions
- To make the marinade, grab a large enough container that can accommodate your flank steak and place ¼ cup of olive oil, ⅓ cup of soy sauce, ¼ cup of apple cider vinegar, 2 tablespoons of lemon juice, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 3 cloves of minced garlic, 1 teaspoon of sweet paprika, ½ teaspoon of ground cumin, ½ teaspoon of kosher salt, ¼ teaspoon black pepper in it. Whisk until smooth.
- Cover and let it marinate in the fridge for at least an hour or overnight (no more than 24 hours.)
- While the meat is marinating, make the salad dressing. In a small bowl, place 3 tablespoons of balsamic vinegar, 2 tablespoons of freshly squeezed lemon juice, 1 clove garlic, peeled and minced, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Give it a whisk. While still whisking, slowly add the 1/4 cup of extra-virgin olive oil. Whisk until fully incorporated and smooth. Set it aside.
- To grill the steak, preheat a gas grill to 500 degrees °F. Scrape the grill grates and coat them generously with the oil.
- Place the flank steak on the grill and cook for 3-4 minutes on each side for rare (internal temperature is 130 to 135 °F), 4-5 minutes on each side for medium (internal temperature is 136 to 145 °F), or 5-6 minutes on each side for medium-well (internal temperature is 146 to 155 °F).
- When it reaches your desired doneness, transfer the grilled flank steak to a platter and cover it with foil. Let it rest while you prepare the salad.
- To make the salad, place 6 cups of roughly chopped romaine lettuce, 2 cups of corn, 1 cup of chopped cherry tomatoes, 3 small sliced radishes, 3 thinly sliced green onions, 1 sliced avocado, and a cup of mozzarella pearls in a large salad bowl.
- Drizzle the dressing over the salad and toss to ensure that all of the ingredients are evenly coated. Add more seasoning to taste and adjust as needed.
- Slice the steak against the grain (1/2-inch thick slices) and layer it over the salad just before serving.
Notes
- Yields: This recipe makes about 10 cups of salad that is ideal for 6 servings. The nutritional values below are per serving.
- Storing leftovers: If you know you’ll have leftovers, I recommend storing the salad and the meat separately. If not, place the leftovers in the fridge for up to 3 days.
- Corn: You can use any corn you have on hand. Frozen (and thawed), Canned (and drained) or grilled fresh corn would all work. If you are planning to grill your corn, I recommend setting aside a bit more time as it takes longer for corn to grill (compared to the flank steak).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
