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Grilled Flank Steak Salad

 Grilled Flank Steak Salad
"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.
4 ServingsPrep: 10 min. + marinating Grill: 25 min.

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

  • 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.
  • 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.
  • In a large serving bowl, combine the greens, tomato, radishes,

2 of 2

Grilled Flank Steak Salad (continued)

Directions (continued)

  • celery, onions and beef. Drizzle with reserved marinade; toss to
  • coat. Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.