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This Grilled Flank Steak Salad is a perfect fresh and delicious meal everyone will enjoy. Juicy marinated steak grilled to perfection, plenty of veggies and a little heat from the creamy Sriracha dressing. This will be a grilling season staple!

Grilled flank steak salad topped with chopped cilantro and cheese.
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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!

Why You Will Love This Grilled Flank Steak Salad:

  • It’s so simple to make. Not much more than marinating the steak, grilling and tossing everything together. Flank steak is so simple since it’s one piece of meat to handle I think. You can let it sit in the marinade until you are ready to grill so that can be prepped in advance as well.
  • All the flavor. The flavors that come together in this flank steak salad are everything! The cilantro lime marinade pairs so well with the creamy sriracha dressing. Topped with queso fresco, this is THE salad of the summer, and beyond!
  • A great way to support local families. In Ohio, more than 17,000 families own and operate beef farms. Beef cattle are actually in every county across the state! Many believe that industrial farming has taken the place of family farms and ranches, but 97 percent of beef farms are family-owned and operated. Meet Ohio Beef Farmers who may live in closer than you think!
  • It’s packed with all the good stuff! Plenty of protein and nutrients in the beef, paired with fresh greens–it’s full of nourishing goodness. This salad is a great meal in one dish!

Interested in how your beef makes it from pasture to plate? Every step of the way, Ohio’s beef farmers stay committed to providing excellent care for their animals, protecting the environment, and producing safe, healthy beef for your family. Learn more about the lifecycle from Beef. It’s What’s For Dinner.

Grilled flank salad in dish topped with creamy sriracha dressing.

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!

Creamy sriracha dressing in glass bowl with spoon.

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!

Sliced flank steak on cutting board with juices.

Flank Steak Salad Tips:

  • Marinate your flank steak for at least 2 hours. Since flank steak is a leaner cut, it can be tough if you don’t prepare it properly. Marinating for about 2-4 hours can help break down some of the tougher fibers and help make it much more tender when cooked. You can marinate your steak for up to 24 hours.
  • Cut your steak against the grain. This makes for the most tender slices of the meat by breaking down the tough fibers. This just means to cut the opposite direction of the lines (connective tissue) that run across the steak.
  • Rest your meat before slicing. This will allow for the juices to redistribute themselves evenly and to the center of the cut of meat. It will help your meat retain the most juiciness!

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.

Sliced grilled steak on lettuce greens with spicy dressing over top.

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

Visit www.OhioBeef.org, and follow the Ohio Beef Council on FacebookTwitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families. Use #OhioBeef to share photos of your summer grilling recipes!

Other Beef Recipes:

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Grilled Flank Steak Salad with Creamy Sriracha Dressing

This Grilled Flank Steak Salad is a perfect fresh and delicious meal everyone will enjoy. Juicy marinated steak grilled to perfection, plenty of veggies and a little heat from the creamy Sriracha dressing. This will be a grilling season staple!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 4

Ingredients 

For the Marinade:

Dressing:

  • 1/3 c mayonnaise
  • 1/2 T red wine vinegar
  • 2 tsp lemon juice
  • T olive oil
  • 1-2 T sriracha
  • 1 garlic clove, minced
  • 2 tsp honey
  • ½ tsp pepper
  • ½ tsp sea salt, more or less to taste

Salad:

  • 10 oz Romaine lettuce, chopped, approx. 7 -8 cups
  • 1/4 c red onion, thin sliced
  • 10 oz. grape tomatoes, halved
  • 1 c queso fresco (cotija will work too)
  • ¼ c cilantro, chopped
  • optional: cubed avocado, corn, sliced radishes, etc.
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Instructions 

  • Marinate the Steak: Whisk together all of the marinade ingredients well. Place your flank steak into a large ziplock bag and pour the marinade over the steak. Seal the bag, removing any excess air and then rub the marinade into the steak gently. Place the bag into the refrigerator and refrigerate for at least 2 hours and up to 24 hours.
  • Prepare the Dressing: Whisk together all of the dressing ingredients, adding the sriracha last so you can adjust the heat to your own liking. Add a tablespoon of water or two if you need to thin it out. Adjust seasoning and then chill until ready to serve.
  • Grill The Steak: Preheat your grill to medium high heat, approximately 450°F. Remove your steak from the marinade allowing any excess liquid to drain off. Place the steak on preheated grill and allow to cook 3-5 minutes per side, and then check the internal temperature. Continue to cook or remove based on your doneness preference: 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.
  • Remove steak when done to your liking and allow to rest for 5 minutes before slicing. Slice the meat against the grain!
  • Assemble the Salad: Add the greens, chopped vegetables and cheese to a large bowl or dish. Top with sliced steak and sprinkle extra chopped cilantro over top. Dress as desired and enjoy!

Notes

  • Marinate your flank steak for at least 2 hours. Since flank steak is a leaner cut, it can be tough if you don’t prepare it properly. Marinating for about 2-6 hours can help break down some of the tougher fibers and help make it much more tender when cooked.
  • Cut your steak against the grain. This makes for the most tender slices of the meat by breaking down the tough fibers. This just means to cut the opposite direction of the lines (connective tissue) that run across the steak.
  • Rest your meat before slicing. This will allow for the juices to redistribute themselves evenly and to the center of the cut of meat. It will help your meat retain the most juiciness!
*Nutrition facts are based off of using the dressing in its entirety which we do not usually do when making this so keep that in mind!

Nutrition

Calories: 786kcal, Carbohydrates: 13g, Protein: 44g, Fat: 62g, Saturated Fat: 14g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 32g, Trans Fat: 0.3g, Cholesterol: 131mg, Sodium: 1173mg, Potassium: 1002mg, Fiber: 3g, Sugar: 7g, Vitamin A: 6852IU, Vitamin C: 19mg, Calcium: 258mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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