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Flank Steak Salad Recipe

Flank Steak Salad Recipe

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 YIELD: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

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.

Nutritional Facts

1 each: 237 calories, 14g fat (4g saturated fat), 54mg cholesterol, 270mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 23g protein Diabetic Exchanges:3 lean meat, 1 vegetable, 1 fat

Reviews for Flank Steak Salad

Sort By :
MY REVIEW
Reviewed Jun. 21, 2015

"I ran out of ginger so I used a mixture of allspice, nutmeg and cinnamon. Yes, this changed the taste a little, but we still loved it. I will make this again with the ginger next time. The steak was unbelievably tender after broiling for 7 minutes on each side and allowing it to rest the full 10 minutes. Amazing!"

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!!"

MY REVIEW
Reviewed Mar. 28, 2010

"My husband, myself and our three year old had this for lunch. I used a smaller steak for the three of us and it was just the right amount. We marinated the flank steak over night and I cooked it in a skillet as we don't have a grill. The smell in the kitchen was amazing! The dressing has a little bit of a bit to it, but not so much that our three year old was turned off by it. Other than the wait while marinating, this was quick and easy to prepare. It was a great light meal."

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Wine Pairings

Light-Bodied White Wine

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