Grilled Flank Steak Salad

This post is sponsored by the Ohio Beef Council, all opinions are my own. Thanks for supporting beef farmers!

Big fan of a good flank steak for it’s quick and easy prep and its ability to be so versatile. It’s great on a salad as in this grilled flank steak salad, but also great in tacos, for steak fajitas, or even in a stir fry. Partnering with my friends at Ohio Beef Council to bring you this new recipe!

This salad includes a juicy tender cilantro lime marinated grilled flank steak, plenty of veggies and a creamy dressing with a spicy kick. You are going to love it so much!

If you are a big fan of flank steak, you will also want to try this Parmesan Crusted Steak Sheet Pan Dinner as well!

Recipe Ingredients:

For the Steak Marinade:

• olive oil: extra virgin olive oil is our preference. You could also use avocado or canola oil if preferred or a lighter flavored olive oil if you don’t like a full bodied olive oil.
• lime juice: go with freshly squeezed 100%! The bottled lime juice does not compare. But if that is all you have, use it.
• cilantro: freshly chopped
• garlic: minced garlic cloves for the best flavor. If none is available, you can use 1/2 to 1 teaspoon garlic powder
• Worcestershire sauce: my favorite addition to any steak marinade. If you need your grilled flank steak salad to be fully gluten free, just make sure your Worcestershire sauce says certified gluten free.
• crushed red pepper: adds a slight kick without being too much. You can adjust the amount to your liking.
• cumin: a hint with the cilantro and lime adds so much!
• salt and pepper: use as desired, everyone has their own preference

For the Salad:

• romaine: chopped hearts of romaine is perfect to pair with a steak salad but you can add in some other mixed greens if you have them.
• tomatoes: grape tomatoes, cherry tomatoes or even sliced Roma tomatoes
• onion: a touch of red onion adds some flavor and color to the salad.
• cheese: queso fresco is our favorite however, cotija cheese is great or any shredded cheddar you love will work.
• optional: avocado, grilled corn, black beans, sliced radishes, etc.

For the Sriracha Dressing:

• mayonnaise: classic mayonnaise is perfect! You can use your favorite though.
• red wine vinegar: just a slight touch. If you don’t have red wine vinegar, I have used apple cider vinegar as well as a back up and it works
• lemon juice: freshly squeezed for the most flavor
• olive oil: extra virgin is our preference. Avocado oil is another good option.
• sriracha: There has been a shortage of sriracha lately. If you can’t find any, get a sriracha mayo and use that in place of the mayonnaise
• honey: rounds it all out and gives a touch of flavor and sweet. A bit of sugar will work as well.
• garlic: one clove, but feel free to add more
• salt and pepper: adjust to taste with the salt and pepper!

How To Make It:

Start by making the creamy sriracha dressing. Whisk together all of the dressing ingredients. Add the sriracha slowly at first so the spice level is to your liking. You can add a touch of water to thin the dressing out if desired. Refrigerate until ready to eat!

Whisk together the marinade ingredients. Place the flank steak into a large ziplock bag. Pour the marinade over the steak in the bag and allow it to cover the steak completely. Remove any excess air from the bag and seal. Rub the marinade through the plastic to allow it really get onto the meat. Refrigerate for at least 2-4 hours and up to 24 hours.

Once the steak has had a chance to marinate, preheat the grill to medium high heat, and allow it to come to about 450°F. Remove the steak from the marinade and allow excess marinade to drip off. Season with extra pepper if desired.

When the grill is prepped, place the steak on and allow to cook about 3-5 minutes each side until the steak reaches just under the internal temperature for your liking. If you have a thicker cut of flank steak, you may need a bit more time to cook.

Use a meat thermometer when trying to determine beef’s doneness! Temperature should read 145°F for medium rare beef, 160°F for medium, and 170°F for well done. Keep in mind that beef’s internal temperature will continue to rise, even after it’s removed from the grill

Once the steak is cooked, remove from the grill and allow to rest about 5 minutes before slicing to allow for optimal juiciness and flavor.

When ready, slice the steak thin and against the grain.

Add all of the veggies to a large dish, top with the steak and drizzle the dressing over top. Enjoy immediately!

Storing Leftovers:

Storing leftovers can be a bit tricky with any salad, especially when meat is involved. However, you can store leftovers of this salad if necessary.

If you know you are not going to eat it in it’s entirety, the first tip is to skip the dressing except on what is being eaten immediately. Only add the steak and dressing to the servings you eat and then store the greens, dressing and steak separately in the refrigerator, packed in an air tight container for each.

When ready to serve leftovers, heat up the steak and then add to your greens and dress. To reheat, you can microwave or air fry for quick and easy prep. I like to microwave 25 seconds at a time so as not to risk overcooking the meat. Air frying is usually great at 350°F for just a few minutes.

If you do end up storing the dressed salad, it’s ok, it just may lose some of its crispiness in the vegetables.

Possible Salad Add-Ins:

• cubed avocado
• black beans
• sliced radishes
• pickled jalapeños
• roasted or grilled corn
• other grilled vegetables: zucchini, bell peppers, etc.
• other greens
• cucumbers
• croutons