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

Flank Steak Salad Recipe

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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.

This recipe pairs well with a light white wine.

Taste of Home Special Offer: Enjoy this recipe with Seven Daughters White Blend CA, a crisp flavorful wine with hints of citrus. Buy now and get 6 bottles for $69.99. Order Now

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)
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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!!

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