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Grilled Flank Steak Salad with Balsamic-Lemon Dressing Recipe

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3.9 from 6 reviews

This Grilled Flank Steak Salad combines the smokiness of perfectly grilled flank steak with a fresh and vibrant salad of romaine lettuce, corn, cherry tomatoes, radishes, scallions, avocado, and creamy mozzarella. The steak is marinated for a flavorful punch, and the salad is dressed with a tangy balsamic-lemon dressing, making it a balanced and satisfying meal perfect for a summer barbecue or a hearty lunch.

Ingredients

For the Marinade:

  • ¼ cup olive oil (plus more to oil the grill grates)
  • ⅓ cup soy sauce
  • ¼ cup balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 3 cloves garlic (minced)
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ lbs flank steak

For the Dressing:

  • 3 tablespoons balsamic vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 garlic clove (peeled and minced)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup extra virgin olive oil

For the Salad:

  • 2 heads romaine lettuce (rinsed, dried, and roughly chopped, about 6 cups)
  • 2 cups corn kernels (grilled, thawed frozen, or canned and rinsed)
  • 1 cup cherry tomatoes (halved)
  • 3 small radishes (thinly sliced)
  • 3 scallions (chopped, white and green parts)
  • 1 ripe avocado (sliced)
  • 1 cup fresh mozzarella cheese (cubed or crumbled goat cheese or blue cheese as alternatives)

Instructions

  1. Prepare the Marinade: In a large container that can fit the flank steak, whisk together ¼ cup olive oil, ⅓ cup soy sauce, ¼ cup balsamic vinegar, 2 tablespoons lemon juice, 2 tablespoons Worcestershire sauce, 1 tablespoon Dijon mustard, 1 tablespoon honey, 3 minced garlic cloves, 1 teaspoon sweet paprika, ½ teaspoon ground cumin, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth.
  2. Marinate the Steak: Place the flank steak into the marinade, cover, and refrigerate for at least 1 hour or up to 24 hours for best flavor absorption.
  3. Make the Dressing: In a small bowl, whisk together 3 tablespoons balsamic vinegar, 2 tablespoons freshly squeezed lemon juice, 1 minced garlic clove, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Slowly drizzle in ¼ cup extra-virgin olive oil while whisking continuously until the dressing is emulsified and smooth. Set aside.
  4. Preheat the Grill: Heat a gas grill to 500°F. Clean and oil the grill grates generously to prevent sticking.
  5. Grill the Steak: Place the marinated flank steak on the hot grill. Cook for 3-4 minutes per side for rare (internal temp 130-135°F), 4-5 minutes per side for medium (136-145°F), or 5-6 minutes per side for medium-well (146-155°F), adjusting for desired doneness.
  6. Rest the Steak: Transfer the grilled steak to a platter, cover loosely with foil, and let it rest for about 5-10 minutes to allow juices to redistribute.
  7. Assemble the Salad: In a large salad bowl, combine 6 cups roughly chopped romaine lettuce, 2 cups corn, 1 cup halved cherry tomatoes, 3 thinly sliced radishes, 3 chopped scallions, 1 sliced avocado, and 1 cup fresh mozzarella cubes or pearls.
  8. Toss with Dressing: Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly. Adjust seasoning with salt and pepper as needed.
  9. Slice and Serve: Slice the rested flank steak against the grain into ½-inch thick strips. Arrange the steak slices over the salad just before serving for optimal freshness and presentation.

Notes

  • Marinate the steak overnight for deeper flavor if time allows; do not exceed 24 hours to avoid texture degradation.
  • If you don't have a grill, you can cook the steak on a grill pan or broil it in the oven, adjusting cooking times accordingly.
  • Use fresh lemon juice for best dressing flavor instead of bottled lemon juice.
  • The salad dressing can be made in advance and refrigerated for up to 2 days; whisk before use as oil may separate.
  • Choose fresh, ripe avocados for creamy texture and best taste.
  • Adjust corn quantity based on preference; grilled corn adds a smoky flavor but canned or thawed frozen corn works well too.
  • Use kosher salt for seasoning for better control of saltiness and texture in the marinade and salad.

Find it online: https://recipefeastful.com/grilled-flank-steak-salad-with-balsamic-lemon-dressing-recipe/