Chopped Flank Steak Salad
This vibrant salad combines tender, marinated flank steak with crisp greens and fresh vegetables, creating a delightful meal perfect for any occasion.
Equipment
- Mixing Bowl
- Grill or Grill Pan
- Salad Bowl
Ingredients
Ingredients
- 1.5 pounds flank steak Marinated for flavor and tenderness.
- 1/4 cup olive oil Extra virgin is recommended.
- 1/4 cup soy sauce Adds umami flavor.
- 3 tablespoons red wine vinegar Balances the richness of the steak.
- 2 tablespoons Dijon mustard Adds tangy depth.
- 1 tablespoon honey Adds sweetness.
- 2 cloves garlic, minced Infuses flavor into the marinade.
- 1 teaspoon black pepper Freshly cracked for warmth.
- 1 teaspoon salt Enhances all flavors.
- 6 cups mixed greens A mix of arugula, spinach, and romaine.
- 1 cup cherry tomatoes, halved Adds sweetness and color.
- 1/4 cup red onion, thinly sliced Adds sharpness.
- 1/4 cup feta cheese, crumbled Brings creaminess.
- 1/4 cup fresh parsley, chopped Adds freshness and color.
Instructions
- In a medium bowl, whisk together the olive oil, soy sauce, red wine vinegar, Dijon mustard, honey, minced garlic, black pepper, and salt until well combined.
- Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
- Preheat your grill or stovetop grill pan over medium-high heat. Remove the steak from the marinade, allowing any excess to drip off. Grill the steak for about 6-8 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Remove the steak from the grill and let it rest for 10 minutes.
- Once rested, thinly slice the flank steak against the grain into bite-sized pieces.
- In a large salad bowl, combine the mixed greens, halved cherry tomatoes, diced cucumber, diced bell pepper, and sliced red onion. Toss gently to combine.
- Top the salad with the chopped flank steak, ensuring it is evenly distributed over the greens.
- Sprinkle the crumbled feta cheese and chopped parsley over the salad for added flavor and visual appeal.
- Drizzle additional olive oil and red wine vinegar over the top, if desired, and season with extra salt and pepper to taste. Toss the salad gently to combine all ingredients.
- Transfer the salad to individual plates or serve it family-style in the salad bowl. Enjoy your delicious chopped flank steak salad while fresh!
Notes
This salad is versatile; feel free to customize it with your favorite ingredients or dressings.
