This low-carb grilled steak salad with flank steak and chimichurri dressing is marinated, grilled on the stovetop until juicy and tender, and served on a bed of lettuce, tomatoes, avocado, and sweet corn. It’s refreshing, making the perfect summer salad!
Flank Steak Salad Recipe
Ingredients:
Garlic Honey Marinade
1/2 cup olive oil or vegetable oil
1 ½ tsp Kosher salt
1 ½ tsp black pepper
1/3 cup honey or maple syrup or agave. For a KETO salad, use sugar-free maple syrup
2 TBSP Worcestershire sauce
3 TBSP red wine vinegar balsamic or apple cider vinegar
6 cloves garlic minced or 1 tablespoon of garlic powder
1 TBSP Dijon mustard
1 tsp hot sauce or sriracha
3 TBSP chopped parsley or cilantro
**Steak
1 ½ pounds flank steak or skirt steak
**Garnish
1-2 tbsp chopped parsley or cilantro
**Salad
1/3 cup chimichurri sauce it can be store-bought, or a homemade one
2 hearts Romaine lettuce cleaned and chopped (or Spring mix blend or mixed greens)
1 whole avocado sliced thin
½ cup cherry tomatoes cut in half
1/3 cup yellow sweet corn kernels canned and drained/rinsed (or grilled corn) — If you are on a KETO diet, replace with chopped fresh or charred sweet bell peppers.
¼ cup red onion finely sliced (or shallots)
1 lime cut in half and grilled on the griddle or cast iron pan (or lemon)
How to make steak salad:
1. Prepare the Flank Steak Marinade: To start, make sure your steak is completely thawed! Then prepare our simple flank steak salad marinade.
2. In a gallon Ziploc bag, combine all the ingredients for the marinade (olive oil, red wine vinegar, salt, pepper, honey, Worcestershire sauce, garlic, Dijon mustard, hot sauce, & parsley).
3. Zip the top and toss the marinade mixture gently until the salt is dissolved. Then, place the flank steak in the marinade. Make sure to press out any excess air from the bag and seal it tightly.
4. Using your hands, massage the marinade around the flank steak for an even coating. Chill in the fridge for at least 2 hrs to up to 24 hrs. But remove the bag from the fridge 30 min. before cooking so it will cook evenly. Meanwhile, clean and preheat your grill (see below)!
5. NOTE: If you prefer to not marinate the meat before grilling, tenderize the thawed steak by placing plastic over the meat on a cutting board. Then use the rough edge of a meat mallet to lightly pound the meat on both sides. Pat the meat dry with paper towels & season both sides well with your fave taco seasoning!
6. Grill Flank Steak: To cook flank steak on a grilling pan (STOVETOP), heat a large grill mark cast-iron skillet or griddle over medium-high heat until sizzling hot.
7. Spray the bottom with no-stick cooking spray or oil it with a brush. Add the meat and cook for 4-5 min. on each side, depending on the thickness of your steak and the level of doneness you want.
8. To get checkboard grilling marks, rotate the steak 45 degrees after 2 min.
9. Use a meat thermometer to take the internal temp. It must reach 125° F (52°C) for rare or 135° F (57°C) for medium-rare. But remember to take the meat out of the grill when it has reached a temperature that is 5 degrees BELOW the temps mentioned above because the meat will continue to cook after being removed from the grill.
10. TIP: While meat is grilling, add some corn to the grill. Cut a lime in half and grill it until you see char marks. The juice from grilled lime will add great depth to your steak salad!
11. Let the Grilled Steak Rest for 5 Minutes: After grilling, transfer your flank steak for salad to a platter where it can catch the drippings. Tent your steak with foil to keep it warm and retain/distribute the juices while it rests for 5 min.
12. Slice the Flank Steak Thinly, into ¼-Inch Strips, Against the Grain: After resting for 5 min., tented with foil, place the meat on a cutting board. Using a sharp knife, slice the flank steak thinly, into ¼ inch strips, against the grain. But make sure to cut the strips at a 45 degree angle, not straight up and down.
13. NOTE: “Against the grain” means that your knife should be cutting the meat perpendicular to the lines of muscle (“grain”) that usually run along the length of the flank steak.
14. Make the Chimichurri Dressing: Follow this chimichurri sauce recipe and use it as a dressing for the grilled flank steak salad. You can replace it with a store-bought or homemade blue cheese dressing, balsamic vinaigrette, or ranch dressing.
15. Assemble the Salad: Place the chopped romaine on a platter. Top the center with sliced flank steak. Arrange the corn kernels, onion, tomatoes, one of the grilled lime halves, & avocado slices around it. Squeeze the juice of the remaining grilled lime half on top of the sliced steak and veggies.
16. Top the steak with 2-3 TBSP of chimichurri. Sprinkle parsley on top of the steak and salad. Serve the remaining chimichurri in a side bowl. Enjoy!
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