Flank Steak Salad Recipe
Flank Steak Salad Recipe photo by Taste of Home

Flank Steak Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + marinating Grill: 15 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 15 min. + standing
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 cup salad with 3 ounces cooked beef equals 237 calories, 14 g fat (4 g saturated fat), 54 mg cholesterol, 270 mg sodium, 5 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Directions

  1. In a large resealable plastic bag, combine the lime juice, soy sauce, garlic and ginger; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. Drain beef and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes. To serve, thinly slice across the grain.
  3. 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.
  4. Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak. Yield: 8 servings.
Originally published as Flank Steak Salad in Healthy Cooking April/May 2010, p9

Nutritional Facts

1 cup salad with 3 ounces cooked beef equals 237 calories, 14 g fat (4 g saturated fat), 54 mg cholesterol, 270 mg sodium, 5 g carbohydrate, 1 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Flank Steak Salad

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 27, 2012

"The dressing reminds me of the ginger dressing used in Japanese restaurants. Love it."

MY REVIEW
Reviewed Aug. 9, 2010

"I let my steak marinade overnight, used powdered ginger instead of fresh, and omitted the onions and pepper due to allergy issues - and it still came out wonderful! The dressing is very good. Although, I do think the salad portion size was a little on the small side - I added some spinach and extra romaine."

MY REVIEW
Reviewed Apr. 15, 2010

"Excellent flavor!!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT