Grilled Flank Steak Salad Recipes

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GRILLED FLANK STEAK SALAD



Grilled Flank Steak Salad image

"This is one of our favorite recipes," writes Mitzi Sentiff of Annapolis, Maryland. "The marinade gives the meat such a wonderful flavor." TIP: "All you need to complete this meal is some good bread," Mitzi notes.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon pepper
1 beef flank steak (3/4 pound)
1 package (5 ounces) spring mix salad greens
1 plum tomato, cut into wedges
1/4 cup sliced radishes
1/4 cup chopped celery
2 green onions, cut into 1-inch strips

Steps:

  • In a small bowl, whisk the first six ingredients. Pour 1/3 cup into a shallow dish; add steak and turn to coat. Cover and refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing., Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut across the grain into thin slices., In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade; toss to coat.

Nutrition Facts :

GRILLED FLANK STEAK, PORTOBELLO AND GREEN BEAN SALAD



Grilled Flank Steak, Portobello and Green Bean Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 1h55m

Yield 4 servings, serving size: 3 cups

Number Of Ingredients 15

1/4 cup olive oil
1/3 cup balsamic vinegar
2 tablespoons orange juice
1 tablespoon minced garlic
1/2 teaspoon chili flakes
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 1/4 pound flank steak, trimmed of all visible fat
4 large portobello mushroom caps (about 3/4 to 1 pound), wiped clean with a paper towel
1 tablespoon water
2 teaspoons Dijon mustard
3/4 pound green beans, trimmed
1 (5-ounce) bag baby spinach leaves (5 cups baby spinach, lightly packed)
4 vine-ripened tomatoes (1 pound), each sliced into 8 wedges
1/2 small red onion, thinly sliced

Steps:

  • Make marinade:
  • Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.
  • Make dressing:
  • Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.
  • Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.
  • Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.
  • To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.
  • Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Vitamin C, Folate, Vitamin K, Pantothenic Acid, Copper, Iron, Manganese, Phosphorus, Potassium, Selenium, Zinc
  • Good source of: Thiamin, Calcium, Magnesium

Nutrition Facts : Calories 410, Fat 19 grams, SaturatedFat 4.5 grams, Cholesterol 45 milligrams, Sodium 330 milligrams, Carbohydrate 25 grams, Fiber 8 grams, Protein 37 grams

GRILLED THAI BEEF SALAD



Grilled Thai Beef Salad image

Provided by Ellie Krieger

Categories     main-dish

Time 4h30m

Yield 4 servings (1 serving is about 2 1/2 cups salad)

Number Of Ingredients 12

1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
3 tablespoons lime juice, divided
3 tablespoons low-sodium soy sauce
3 tablespoons canola oil
2 tablespoon brown sugar
1 teaspoon minced garlic
1 1/2 teaspoons minced ginger
1 1/4 teaspoons red curry paste or chili-garlic sauce
1/2 head red-leaf lettuce, torn (about 6 cups)
3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
1/2 cup cilantro leaves, rinsed and dried
1 cup basil leaves, sliced into ribbons

Steps:

  • Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.
  • Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.
  • Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

FLANK STEAK SALAD



Flank Steak Salad image

This beautiful salad combines perfectly marinated flank steak with a tasty homemade dressing for a satisfying meal that's sure to please. -Jennifer Hunsaker, Roy, Utah

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 18

2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 beef flank steak (2 pounds)
VINAIGRETTE:
2 tablespoons plus 2 teaspoons white vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon ketchup
3 tablespoons chopped onion
1 tablespoon sugar
1 small garlic clove, peeled and halved
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil
1 bunch romaine, torn
1 cup grape tomatoes

Steps:

  • In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain., Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream., Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.

Nutrition Facts : Calories 237 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

CAPRESE SALAD WITH GRILLED FLANK STEAK



Caprese Salad with Grilled Flank Steak image

This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.

Provided by cookinmama

Categories     Salad     Vegetable Salad Recipes     Caprese Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 12

2 tomatoes, diced
1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
¼ cup coarsely chopped fresh basil
1 clove garlic, minced, or more to taste
1 tablespoon olive oil
1 pound flank steak
1 clove garlic, minced
1 tablespoon olive oil
salt and ground black pepper to taste
1 (6.5 ounce) bag butter lettuce mix
2 tablespoons balsamic vinegar, or to taste
olive oil, or to taste

Steps:

  • Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
  • Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
  • Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.8 g, Cholesterol 49.5 mg, Fat 24 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.7 g, Sodium 114.9 mg, Sugar 3.8 g

GRILLED FLANK STEAK SALAD WITH PARMESAN CRISPS



Grilled Flank Steak Salad with Parmesan Crisps image

Any cookout becomes a special occasion when this is on the menu.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 4

Number Of Ingredients 10

1 lb beef flank steak
1/2 cup balsamic vinaigrette dressing or Italian dressing
1/4 teaspoon cracked black pepper
1 lb fresh asparagus spears, trimmed
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn romaine lettuce
1/2 cup thinly sliced radishes
Additional 1/4 cup dressing
6 tablespoons finely shredded Parmesan cheese

Steps:

  • In large nonmetal dish or resealable food-storage plastic bag, place steak and 1/2 cup dressing; turn to coat. Cover dish or seal bag; refrigerate at least 2 hours or overnight to marinate.
  • Heat oven to 350°F. Spray large cookie sheet with cooking spray.
  • To make Parmesan Crisps, spoon heaping teaspoonfuls Parmesan cheese in 12 mounds on cookie sheet. Spread each mound into 2-inch circle. Bake 6 to 8 minutes or until light brown. Carefully remove from pan to cooling rack. (Crisps may be made up to 2 days ahead and kept between layers of waxed paper in airtight container at room temperature.)
  • Heat gas or charcoal grill. Remove steak from marinade; reserve marinade. Sprinkle steak with cracked black pepper. Place steak on grill over medium heat. Cover grill; cook 15 to 18 minutes or until desired doneness, turning halfway through grilling. Let stand 5 minutes.
  • Meanwhile, toss asparagus with reserved marinade. Place asparagus in grill basket (grill "wok"); discard any remaining marinade. Place asparagus on grill. Cover grill; cook 6 to 8 minutes, turning occasionally, until tender. Season asparagus with salt and pepper.
  • In large bowl, toss lettuce, radishes and the additional 1/4 cup dressing. Divide lettuce mixture among 4 dinner plates. Cut steak across grain into thin slices. Divide steak slices and asparagus evenly among plates. Serve with Crisps.

Nutrition Facts : Calories 440, Carbohydrate 6 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 3 g, TransFat 0 g

GRILLED FLANK STEAK



Grilled Flank Steak image

Serve this grilled flank steak with salad and vegetables.

Provided by Dianne Corbett Balach

Time 4h15m

Yield 4

Number Of Ingredients 12

½ cup olive oil
¼ cup lemon juice
2 cloves garlic, minced
1 tablespoon dried minced onion
1 ½ teaspoons flavor enhancer (such as Accent®)
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon white sugar
½ teaspoon dry mustard
½ teaspoon dried rosemary
¼ teaspoon ground ginger
1 (1 pound) flank steak

Steps:

  • Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
  • Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.

Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY



Grilled Flank Steak And Corn Salad Recipe by Tasty image

Here's what you need: corn, olive oil, salt, black pepper, flank steak, smoked paprika, brown sugar, chili powder, onion powder, ground cumin, chipotle powder, garlic powder, canola oil, red fresno chilies, avocado, red onion, cherry tomato, jalapeñoes, honey, lime juice

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

4 ears corn
4 tablespoons olive oil, divided
1 tablespoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
2 lb flank steak
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons chipotle powder
2 teaspoons garlic powder
canola oil, for greasing
3 red fresno chilies, seeded and sliced
1 avocado, chopped
½ red onion, chopped
1 cup cherry tomato, halved
2 jalapeñoes, sliced
1 tablespoon honey
½ cup lime juice

Steps:

  • In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
  • In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
  • Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
  • On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
  • Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
  • Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
  • Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
  • Cut the meat into ½ inch (1 cm) slices.
  • Top with the corn salad and serve.
  • Enjoy!

Nutrition Facts : Calories 455 calories, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 35 grams, Sugar 10 grams

THAI SALAD WITH GRILLED FLANK STEAK



Thai Salad with Grilled Flank Steak image

Delicious Thai flavors, and the warm steak combined with the cold crunchy vegetables is what makes this salad so wonderful! Everything can be prepped/chopped in advance, but don't dress the salad until you are ready to serve it. Source: Chef Brian Patterson

Provided by Tracy K

Categories     Steak

Time 40m

Yield 6 serving(s)

Number Of Ingredients 22

2 lbs flank steaks, approximately
1 cup sesame oil
1/2 cup hot bean paste
1/2 cup soy sauce
8 cloves garlic, peeled and chopped
chili pepper, minced
4 -5 spring onions, chopped
2 large cucumbers (hydroponic)
6 ripe tomatoes, seeded and sliced into wedges
1 red onion, julienned
1/3 cup chopped of fresh mint
1/3 cup chopped cilantro
1/3 cup chopped parsley
1/2 cup sesame oil
1/4 cup soy sauce
1/4 cup fish sauce
2 -3 limes, juice of
2 tablespoons ginger, minced
2 cloves garlic, minced
1 tablespoon minced lemongrass
salt and pepper
chopped peanuts (to garnish) (optional)

Steps:

  • Combine all ingredients for marinade, marinate the flank steak for several hours or overnight.
  • Combine the ingredients for the dressing, whisk to combine.
  • Set aside.
  • Over medium high flame, grill the flank steak to desired doneness.
  • Allow to rest at least 20 minutes.
  • Prepare the vegetables: Peel the cucumber leaving strips of the skin.
  • Cut in half lengthwise and remove seeds, Slice diagonally into thin slices.
  • In a large bowl, combine the vegetables with the herbs and toss.
  • Lightly dress to taste with the reserved dressing, adding salt, pepper, and additional lime juice to taste.
  • Slice the steak thinly against the grain.
  • Arrange the salad on six plates and top each with a portion of the beef.
  • Garnish with chopped roasted peanuts or a few chives.
  • Makes six servings.

Nutrition Facts : Calories 825.5, Fat 67.7, SaturatedFat 13.1, Cholesterol 62, Sodium 2839.3, Carbohydrate 18.3, Fiber 3.6, Sugar 7.2, Protein 39.3

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From thekitchn.com


THE GOOD DISH ROSEMARY & WORCESTERSHIRE-MARINATED FLANK STEAK
With grilled grainy mustard potato salad. Preheat the grill or grill pan to high heat. In a large zip-top bag, add the 2 tablespoons of olive oil, flank steak, garlic, rosemary, Worcestershire sauce, red wine vinegar, brown sugar and coriander seed. Seal the bag and shake to coat. Allow to sit out at room temperature for 20-30 minutes to marinate.
From gooddishtv.com


ASIAN GRILLED FLANK STEAK SALAD - A BOUNTIFUL KITCHEN
2009-08-17 Instructions. Score the flank steak on both sides, across the grain. This helps the meat to absorb the marinade. Place the steak into a 9×9 or 9×13 glass dish. Place all of the marinade ingredients into a bowl and mix together well. Make sure the sugar is dissolved. Pour about half of the marinade over the steak in the glass pan.
From abountifulkitchen.com


GRILLED FLANK STEAK SALAD WITH TOMATOES | WILLIAMS SONOMA
2016-03-31 To make the vinaigrette, in a small bowl, whisk together the vinegar, thyme, marjoram, mustard, garlic, salt and pepper. Add the olive oil in a thin stream, whisking constantly until the vinaigrette is well blended. Place the steak in a shallow dish. Pour half of the vinaigrette over the steak and turn to coat both sides.
From williams-sonoma.com


WATERMELON FETA SALAD RECIPE WITH GRILLED FLANK STEAK
2019-08-22 1. Preheat the grill to high heat, 450° to 550°. 2. Coat the flank steak in oil and season with salt and pepper. 3. Place the steak on the grill and cook for 3 to 4 minutes per side. 4. Remove from the grill and rest on a cutting board for 2 to 3 minutes before slicing and serving.
From billyparisi.com


FLANK STEAK SALAD WITH HORSERADISH DRESSING - A PINCH OF SALT LAKE
2022-05-11 Place the flank steak on the hot grill and cook for 2-3 minutes. Rotate the meat 90° and cook for an additional 2 minutes to get good sear marks. Turn the steak over and continue cooking for 4-5 minutes or until the internal temperature is 132°F for medium rare. Remove the flank steak to a platter and let rest for about ten minutes.
From apinchofsaltlake.com


EASY CARNE ASADA RECIPE | THE RECIPE CRITIC
2022-05-15 Cook: Preheat the grill to medium-high heat. Place the steak on the grill and cook for about 5-7 minutes on each side only flipping once. Cook time depends on the thickness of your steak. Cook until the internal temperature reads 140-145° Fahrenheit or 130° Farhenheit for medium-rare with a meat thermometer.
From therecipecritic.com


GRILLED FLANK STEAK SALAD | BIOINTELLIGENTWELLNESS
Step 8. Add sweet peppers to the grill for the last 8 minutes of grilling and green onions for the last 4 minutes, turning frequently. Let steak stand 5 minutes. Step 9. Thinly slice steak. Coarsely chop sweet peppers and green onions. Step 10. Divide arugula between two salad bowls. Place sliced steak, grilled vegetables, and tomatoes on arugula.
From biointelligentwellness.com


KETO GRILLED STEAK SALAD RECIPE - KETOFOCUS
Grilled Steak Salad Directions. In a small bowl prepare the marinade. Mix together garlic, avocado oil, monk fruit, chile powder, oregano, 1 teaspoon salt, sesame oil, and cumin. Add skirt steak to a ziplock bag. Pour the marinade into the bag with the steak. Shake or rub the bag until the marinade coats the steak.
From ketofocus.com


GRILLED FLANK STEAK SALAD RECIPE WITH PEACHES - BOULDER LOCAVORE®
2020-07-26 Preheat the oven to 350 degrees Fahrenheit and place a well seasoned grill pan in it to heat up for about 15 minutes. While the pan is in the oven, make the dressing by adding the basil, garlic, balsamic vinegar and olive oil to a jar. Put on the lid and shake until the mixture is …
From boulderlocavore.com


BEST GRILLED FLANK STEAK AND CORN SALAD WITH CHIPOTLE AIOLI …
2010-05-04 Arrange the potatoes a serving platter. Drizzle the potatoes with the Chipotle aioli. Then top with the grilled steak, corn and salad. Place the avocado slices on top of salad. Squeeze the lime on top of salad and sprinkle with the cheese. Step 5. Combine the vinegar, mustard, shallots, cumin, salt and pepper in a medium bowl and stir together ...
From foodnetwork.ca


GRILLED ASIAN FLANK STEAK WITH MANGO SALAD RECIPE | MYRECIPES
Ingredient Checklist. ¼ cup chopped fresh cilantro. 5 teaspoons sugar, divided. 1 tablespoon grated peeled fresh ginger. 1 tablespoon minced fresh garlic. 1 tablespoon fish sauce. 1 tablespoon lower-sodium soy sauce. 1 (1-pound) flank steak, trimmed. Cooking spray.
From myrecipes.com


EASY GRILLED FLANK STEAK SALAD WITH ARUGULA - MY EVERYDAY TABLE
2018-08-28 Make salad dressing: in a small jar, add remaining 3 Tbsp. olive oil, red wine vinegar, lemon juice, dijon, and a pinch of salt and pepper. Heat grill over medium-high heat. Grill flank steak for about 4-5 minutes per side, or until the internal temperature reaches 130-135 degrees F. Grill bread for about 2-3 minutes per side, or until golden ...
From myeverydaytable.com


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