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–+ servings
chopped flank steak salad with all of the ingredients chopped into cubes, arranged on a white platter.
5 from 2 votes

Chopped Flank Steak Salad

Easy Grilled Chopped Flank Steak Salad is a delicious, satisfying, meal with tender marinated steak, fresh veggies, and homemade dressing.
Author Diana
Servings 4 Servings
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Equipment

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

Calories: 545kcal | Carbohydrates: 14g | Protein: 43g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 127mg | Sodium: 1284mg | Potassium: 981mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2388IU | Vitamin C: 58mg | Calcium: 211mg | Iron: 4mg
Find it online: https://littlesunnykitchen.com/chopped-flank-steak-salad/