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When grilling season hits and I want a meal that is just as nourishing as it is flavorful, I turn to this chopped flank steak salad. It is a celebration of smoky steak, fresh veggies, and a bright tangy dressing that makes every bite irresistible. Grilled steak tossed with crisp lettuce and juicy produce makes an easy dinner that feels special without any fuss.
I first made this salad when I had leftover grilled steak and an overloaded crisper drawer. Now my friends ask for it whenever we get together for evening cookouts on the patio.
Ingredients
- Flank steak: Choose a piece with a deep red color and minimal silverskin or gristle. A good marinade with olive oil lemon juice garlic and soy sauce transforms it into tender flavorful bites
- Romaine lettuce: Look for crisp hearts with tightly packed leaves to create a crunchy salad bed
- Red bell pepper: Pick for glossy skin and firm flesh for sweet crunch
- Cucumber: Choose one that feels heavy for its size for juiciness and crispness
- Cherry or grape tomatoes: Use the ripest most fragrant ones you can find for a burst of summer flavor
- Pickled red onion: Adds a sharp tangy bite to balance the richness of steak either storebought or quick homemade
- Feta cheese: Buy a fresh block and crumble it yourself for the best tang and creamy texture
- Extra virgin olive oil: Always choose one that smells grassy or peppery when fresh for maximum salad flavor
- Fresh lemon juice: Use just squeezed lemon for zesty brightness
- Dijon mustard: Adds subtle heat and emulsifies the dressing
- Fresh garlic: Mince or grate for a punchy raw bite in the marinade and dressing
- Salt and black pepper: Season with a light hand and taste as you go
- Fresh parsley: Chopped for a clean herbal note in both dressing and garnish
Step-by-Step Instructions
- Make the Marinade:
- Combine soy sauce olive oil Worcestershire sauce and minced garlic in a shallow glass dish. Whisk until fully blended and aromatic
- Marinate the Steak:
- Lay the flank steak in the marinade turning to coat both sides evenly. Cover and refrigerate for at least two hours letting the flavors soak in
- Grill the Steak:
- Preheat your grill to medium high. Remove steak from marinade and pat dry with paper towels. Grill for six to eight minutes per side to get a nice char turning just once for juicy medium rare steak
- Rest and Chop:
- Transfer steak to a clean board and let it rest for about ten minutes to lock in juices. Slice thinly across the grain then cut slices into bite sized cubes
- Mix the Dressing:
- Whisk together extra virgin olive oil fresh lemon juice Dijon mustard minced garlic salt black pepper and chopped parsley in a small bowl until smooth and zesty
- Assemble the Salad:
- Spread chopped romaine on a platter. Top evenly with cubed steak then layer on chopped bell pepper cucumber tomatoes pickled onion and crumbled feta. Drizzle with dressing just before serving and toss gently to combine everything
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My favorite part is always the pickled onion it wakes up every bite with a little zing. Once my niece asked for extra onions so now I make a double batch to keep in the fridge just for salads like this
Storage Tips
If you have leftovers store the steak and veggies separately from the dressing and lettuce. The steak will keep in a container for up to three days in the fridge. Lettuce should be wrapped in paper towel and kept in a bag to stay crisp. Only toss the salad together right before eating for the best texture.
Ingredient Substitutions
If you cannot find flank steak use skirt or flat iron steak which both love a good marinade. For a vegetarian twist try grilled portobello mushrooms. Goat cheese or mild blue cheese can stand in for feta and pickled shallots work beautifully if you do not have red onions on hand. Any fresh crisp salad green like butter lettuce or arugula makes a great base.
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Serving Suggestions
This salad is hearty enough to serve as the whole meal but it pairs nicely with roasted potatoes or warm pita bread on the side. On warm days I put out bowls of salad family style alongside grilled corn on the cob and fresh watermelon for a real summer feast. Sometimes I pile leftovers into wraps for lunch the next day.
Cultural and Historical Context
Flank steak has long been a go to cut for grilling in American backyards and is celebrated for its rich beefy flavor and affordability. Salads like this lean into the Mediterranean tradition of pairing grilled meats with cool crisp vegetables and briny cheeses. It is also a great way to stretch a single steak to feed a crowd.
Recipe FAQs
- → Can I use a different cut of steak?
Absolutely! Skirt steak, flat iron, or even ribeye work well. Just adjust marinating and grilling time as needed.
- → What vegetables can I add to this salad?
The classic version uses romaine, tomatoes, cucumbers, and red bell peppers, but you can also add fresh corn, avocado, grilled zucchini, or sliced radishes.
- → How long should I marinate the steak?
Marinate for at least two hours and no longer than twelve. This helps the steak become tender and full of flavor.
- → Is it possible to cook the steak without a grill?
Yes, you can use a stovetop grill pan or a cast iron skillet for similar results and great flavor.
- → How should I store leftovers?
For best texture, store steak, veggies, and dressing separately in the refrigerator, then assemble right before serving.
- → Which cheese works besides feta?
Goat cheese or mild blue cheese are both fantastic options for a creamy element in the salad.