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

Grilled Flank Steak Salad Recipe

Read Reviews (2)
5 2
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"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.
TOTAL TIME: Prep: 10 min. + marinating Grill: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 25 min.
MAKES: 4 servings

Ingredients

  • 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

Directions

  1. In a small bowl, whisk the first six ingredients. Pour 1/3 cup into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing.
  2. 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Cut across the grain into thin slices.
  3. In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade; toss to coat. Yield: 4 servings.
Originally published as Grilled Flank Steak Salad in Quick Cooking July/August 2005, p7

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Grilled Flank Steak Salad(2)

AVERAGE RATING
   (3)
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 (3)
4 Star
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MY REVIEW
Reviewed Apr. 15, 2012

This is an amazing salad. Even my kids love it and requested it again. I have served this for company and always get lots of comments.

MY REVIEW
Reviewed Mar. 9, 2009

My family tried this for dinner tonight. Everyone loved it. I omitted the radish and added avocado,yellow bell pepper, & cilantro.I also cheated & used frozen pre-cooked fajita meat,which saved on time. The dressing is a great compliment to this salad. Will definitely add to my favorite recipe book.

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