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Flank Steak Spinach Salad

 Flank Steak Spinach Salad
Moist marinated steak, wild rice, almonds and veggies blend together nicely in this colorful main-dish salad. Years ago, a friend gave me the idea for this recipe, and with some tweaking, it's become a favorite of ours. -Freddie Johnson, San Antonio, Texas
16 ServingsPrep: 15 min. + marinating Grill: 15 min. + standing


  • 4 beef flank steaks (about 1 pound each)
  • 1 bottle (16 ounces) Italian salad dressing, divided
  • 1-1/4 cups uncooked wild rice
  • 2 packages (6 ounces each) fresh baby spinach
  • 1/2 pound fresh mushrooms, sliced
  • 1 large red onion, thinly sliced
  • 1 pint grape tomatoes, halved
  • 1 package (2-1/2 ounces) slivered almonds, toasted


  • Place steaks in a gallon-size resealable plastic bag; add 3/4 cup
  • salad dressing. Seal bag and turn to coat. Refrigerate overnight.
  • Prepare the rice according to package directions. In a bowl, combine
  • rice with 1/2 cup salad dressing. Cover and refrigerate overnight.
  • Drain and discard marinade from steaks. Grill steaks, uncovered, over
  • medium 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. Thinly slice against the grain; cool to room temperature.
  • To serve, arrange spinach on a large platter. Top with the rice,
  • mushrooms, onion, tomatoes and steak. Sprinkle with almonds; drizzle
  • with remaining salad dressing. Yield: 16 servings.

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Flank Steak Spinach Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.