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Steak Salad

Grilled Flank Steak Salad

by Kelsi Roth, Graphic Designer

Summer was made for grilling! This light and healthy salad topped with grilled flank steak is perfect for dining outdoors on a long, summer evening.

Steak Ingredients:

2 pounds flank steak

2 tablespoons balsamic vinegar

2 tablespoons fresh lemon juice

1 clove garlic, minced

1 tablespoon Worcestershire sauce

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon dried thyme

1 teaspoon smoked paprika

Salt & Pepper

¼ cup olive oil

Salad Ingredients:

8 cups Arugula

1-pint assorted cherry tomatoes, halved

½ red onion, sliced into rings

2 ounces goat cheese crumbles

1 avocado, diced

Dressing Ingredients:

1 clove garlic

1 cup fresh cilantro

2 tablespoons balsamic vinegar

1 tablespoon fresh lemon juice

3 tablespoons olive oil

¼ teaspoon smoked paprika

Salt & Pepper

Directions:
  1. Combine balsamic vinegar, lemon juice, Worcestershire sauce, garlic, spices, salt & pepper to taste in a small bowl. Whisk in the olive oil.
  2. Trim the flank steak of large sections of visible fat. Place flank steak in a Ziploc bag with the marinade and refrigerate for 8-24 hours.
  3. Remove steak from the fridge and drain the marinade. Preheat the grill on high while allowing the steak to rest at room temperature.
  4. Lower the grill to medium-high and add the steak. Cook to just under 130F, about 8-14 minutes, turning once. Remove from heat and let rest for about 15 minutes.
  5. While the steak is resting, prepare the salad. Add arugula to a large bowl, tearing or chopping the leaves if desired. Add red onion, goat cheese, and avocado. Toss to combine.
  6. Add all dressing ingredients to a food processor (or blender) and pulse until well blended.
  7. Cut the steak into thin slices across the grain. Divide the salad among 4 plates and top with steak. Serve the dressing on the side.

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