Grilled Chopped Flank Steak Salad is a delicious, satisfying, and fresh meal that everyone will love! Tender marinated steak is paired with crunchy veggies, feta cheese, and a simple homemade dressing with garlic and lemon.
This easy salad recipe is a wonderful way to turn grilled steak into something even more spectacular!
I love grilling flank steak! It works well with so many different marinades, and can be sliced and turned into tacos, steak fajitas, or pasta dishes. I also enjoy making smoked flank steak, but today, we’re talking about grilling it!
When the weather is warm and you’re hungry for a healthy and filling salad recipe, this one is really going to hit the spot. Let your flank steak marinate so that it gets tender, juicy, and flavorful, then turn on the grill and cook it outside!
You won’t need to heat up your kitchen on a hot day, plus this salad makes great use of fresh summer vegetables like bell peppers, tomatoes, and cucumbers.
Now, you don’t have to save this recipe for summer. It works just as well on a stovetop grill pan!
Easy Chopped Flank Steak Salad Recipe
- A lighter way to enjoy a steak – Sure, I enjoy steak frites and steak with potatoes, but this recipe allows me to have my steak and my fresh veggies too!
- Perfect for the grill – I like to make this recipe for guests in the summertime. We can hang out outside while I’m grilling and I don’t need to spend too much time in the kitchen, away from all the fun.
- Versatile Recipe – Feel free to switch up the vegetables or salad toppings to fit your preferences. Salads are easy like that!
Key Ingredients
Here’s what you need to make this Flank Steak Salad with homemade salad dressing:
- Flank Steak: This inexpensive cut of meat is easily transformed into a tender, juicy salad topping by marinating it in a mixture of olive oil, fresh lemon juice, garlic, soy sauce, and other simple seasonings. If you’re shopping, this steak is sometimes labeled as “London Broil”. Skirt steak or flat iron steak can also be used here.
- Veggies: Chopped romaine lettuce is the base of this beautiful salad, topped with red bell pepper, cucumber, and tomatoes. Be sure to chop all of the veggies into bite sized pieces.
- Pickled Onion: I love the briny, zingy flavor of pickled red onions. You can buy these in a jar, but it’s also very simple to make them yourself. The process is similar to how I make pickled red cabbage (which would also be delicious on this salad!)
- Feta Cheese: I would add crumbled feta to almost any salad, but I especially love it here. It adds a fresh, creamy bite. In its place, you could also use goat cheese or mild crumbled blue cheese.
- Steak Salad Dressing: Because the steak is already so tasty, the dressing is fairly simple, and mimics the flavors of the marinade. You’ll need extra virgin olive oil, freshly squeezed lemon juice, Dijon mustard, fresh garlic, salt, pepper, and chopped parsley.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Flank Steak Salad
Tip!
Marinate flank steak for at least two hours, but not longer than twelve hours. Marinating too long will cause the steak to become mushy rather than tender.
Recipe Tips
- Use Fresh Ingredients: The flavors of this salad are dependant on the ingredients used, so be sure that they are the best! Use fresh lemons for juice, fresh feta cheese (rather than the pre-crumbled type), and look for the crunchiest veggies that you can find.
- Serving: I like to toss the salad with the dressing just before serving. This step ensures that each serving has an even amount of all of the elements in it.
- Other salad ingredients: Salads are so much fun to make because they can easily be customized! Try this recipe with fresh corn kernels, sliced avocado, bacon pieces, or grilled zucchini slices.
- Don’t have a grill? No problem! You can cook the steak in a large cast iron skillet instead.
Storing Tips
Like most lettuce-based salads, this one will be best when it’s enjoyed right away. If you plan to make it ahead of time, I suggest keeping all of the components separate, and combining them just before serving so that everything stays crisp and bright.
What To Serve With Chopped Flank Steak Salad
This salad is a healthy, low-carb meal all by itself, but you may want to add some side dishes to it to make an even more filling meal.
Try steak salad with potatoes! Air Fryer Roasted Potatoes, Pesto Potato Salad, Baked Potato Wedges, or Homemade French Fries.
Recipe FAQs
What is the best steak for salad?
While I am showing you how to cook a flank steak to make chopped salad, this recipe will work with any type of steak that you pick up from the store. My steak salad recipe shows how I pan-sear a ribeye to make a salad. Strip steak or flank steak work well too.
Can I use a different type of dressing for steak salad?
Of course! This easy vinaigrette is pretty perfect, but you might also like to try it with some of my other homemade salad dressing recipes. Try Homemade Ranch Dressing or Creamy Balsamic Dressing.
More Amazing Salad Recipes
All Salads →
This chopped flank steak salad will become a staple on your summer grilling menu this year for sure! Don’t forget to Pin the recipe to save it!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chopped Flank Steak Salad
Equipment
- Glass jar
- Outdoor grill or grill pan
- Lage Platter
- Stainless steel salad tongs, for serving
Ingredients
Marinade:
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 medium garlic clove minced
- 1 tablespoon (12.5 g) light brown sugar
- ¼ teaspoon ground black pepper
- 1 ½ – 2 pounds (675 g) flank steak or skirt steak
Salad:
- 1 romaine lettuce heart chopped
- ½ English cucumber diced
- 2 medium tomatoes diced
- 1 medium red bell pepper diced
- 2 tablespoons chopped pickled onion
- 4 ounces (113 g) feta cheese crumbled
Dressing:
- ¼ cup (60 ml) extra virgin olive oil
- ¼ cup (60 ml) fresh lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1 small garlic clove minced
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 2 tablespoons chopped fresh parsley
Instructions
- To make the marinade, In a ziptop bag or a shallow dish, combine soy sauce, olive oil, Worcestershire sauce, minced garlic, brown sugar, and black pepper. Stir well to combine.
- Put the steak in the marinade, and make sure it’s evenly covered by the marinade. Cover and refrigerate for at least 2 hours, or overnight if time allows. Don’t go over 12 hours as the meat will become mushy rather than tender.
- Preheat the grill and prepare it for direct heat cooking over high heat. Clean and lightly oil the grill grates.
- Remove the steak from the marinade, shaking off the excess. Pat the steak dry with paper towels.
- Grill the steak for about 6-8 minutes per side for medium-rare, or to your preferred doneness.
- Allow the steak to rest on a sheet pan fitted with a wire rack for at least 5-10 minutes, covered with foil to keep it warm. Slice the steak into bite-size pieces.
- Arrange the lettuce on a large platter, followed by the steak in the center, and the remaining salad ingredients around it (arrange the largest in the center, and then work your way out).
- To make the dressing, in a jar with a lid, or a small bowl, combine extra virgin olive oil, lemon juice, honey, dijon mustard, garlic, pepper, salt, and parsley.
- Drizzle the dressing on the salad right before serving.
Notes:
- Use Fresh Ingredients: The flavors of this salad are dependant on the ingredients used, so be sure that they are the best! Use fresh lemons for juice, fresh feta cheese (rather than the pre-crumbled type), and look for the crunchiest veggies that you can find.
- Serving: I like to toss the salad with the dressing just before serving. This step ensures that each serving has an even amount of all of the elements in it.
- Other salad ingredients: Salads are so much fun to make because they can easily be customized! Try this recipe with fresh corn kernels, sliced avocado, bacon pieces, or grilled zucchini slices.
- Don’t have a grill? No problem! You can cook the steak in a large cast iron skillet instead.
- Steak Doneness: Use a thermometer to check the internal temperature of the meat according to this list:
Rare: 125°F/52°C, Medium rare: 135°F/57°C, Medium: 145°F/63°C, Medium well: 155°F/68°C.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Leave a Review!