Name: Flank Steak Salad with Balsamic Dressing Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 1 lb flank steak; 2-3 cloves garlic (sliced); Kosher or sea salt, to taste; Freshly ground black pepper, to taste; 2 tbsp olive oil; 1 tbsp lemon juice (freshly squeezed); 1 tbsp balsamic vinegar; 2 tbsp olive oil; ½ tsp garlic powder; Kosher or sea salt, to taste; Freshly ground black pepper, to taste; 1 head romaine lettuce (chopped); 1 red bell pepper (chopped); 2 ripe medium-sized tomatoes (chopped); 2 green onions (chopped); 4 radishes (sliced); 1 shallot (minced)

Jump to Recipe· 4.3 from 29 reviews

If you are looking for a vibrant and satisfying meal that balances hearty protein with fresh, crisp vegetables, look no further than this Flank Steak Salad with Balsamic Dressing Recipe. It’s a fantastic blend of perfectly broiled flank steak enhanced with garlic, tossed with colorful, crunchy veggies, and dressed in a tangy balsamic vinaigrette that ties every flavor together beautifully. Whether it’s lunch or dinner, this salad feels like a special treat that’s deceptively simple to prepare but packed with big, bold flavors.

Ingredients You'll Need

A white rectangular plate holds a long, raw red piece of meat with light fat patches on the edges. In the first image, a woman's hand is making small cuts into the meat with a knife. In the second image, the woman's hand is pressing small slices of garlic into these cuts. The third image shows the meat covered with small garlic pieces and black pepper, while a woman’s hand is using a white pepper grinder above it. In the fourth image, the woman's hand is pouring golden olive oil from a small clear glass bowl over the garlic-studded, seasoned meat. The background and surface are white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is key for bringing the Flank Steak Salad with Balsamic Dressing Recipe to life. Each component adds a unique layer of flavor, texture, and color, making the dish both delightful and satisfying.

Flank steak (1 lb): The star protein; lean and flavorful, perfect for quick broiling.

Garlic cloves (2-3, sliced): Infuses the steak with aromatic depth by slipping into little incisions.
Kosher or sea salt: Enhances natural flavors and seasons everything just right.
Freshly ground black pepper: Adds a subtle spicy kick that complements the savory steak.

Lemon juice (1 tbsp): Brightens the dressing with a fresh, zesty note.
Balsamic vinegar (1 tbsp): Offers sweetness balanced by acidity to make the vinaigrette shine.
Olive oil (2 tbsp): Brings richness and smoothness to both the steak and the dressing.

Garlic powder (½ tsp): Boosts the garlic flavor in the vinaigrette without overpowering.
Romaine lettuce (1 head, chopped): Provides a crisp, refreshing foundation for the salad.
Red bell pepper (1, chopped): Adds sweet crunch and vibrant color.

Tomatoes (2 ripe, medium, chopped): Juicy bursts that balance savory with a little sweetness.
Green onions (2, chopped): Delivers mild onion flavor and subtle sharpness.
Radishes (4, sliced): Contributes peppery crunch and a beautiful pop of color.

Shallot (1, minced): Offers delicate sweetness and depth in the topping.

How to Make Flank Steak Salad with Balsamic Dressing Recipe

Step 1: Prepare Your Oven and Steak

Start by setting your oven’s broiler to high and positioning the rack about 6 inches from the heat source, usually the top rack. This high heat will sear the flank steak beautifully, locking in juices for tender, flavorful meat.

Step 2: Infuse the Steak with Garlic Flavor

Using the tip of a sharp knife, make about 20 small incisions across the flank steak. Carefully insert a thin sliver of garlic into each one. This simple step ensures the garlic flavor penetrates deeply, giving the steak a rich aromatic boost that’s truly unforgettable.

Step 3: Season and Oil the Steak

Place your garlic-studded flank steak on a baking sheet lined with foil for easy cleanup. Generously season both sides with kosher salt and freshly ground black pepper, then drizzle with olive oil. The olive oil helps create a nice crust while broiling and keeps the meat juicy.

Step 4: Broil the Steak to Perfection

Slide the steak into the oven and broil on high for 7 to 8 minutes for medium rare doneness (aim for an internal temperature of 130°F to 140°F). This quick, intense heat lets the steak caramelize on the outside while staying tender inside. Once done, let it rest before slicing against the grain to maximize tenderness.

Step 5: Whisk Up the Balsamic Vinaigrette

While your steak cooks, prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, and garlic powder. Season it with salt and pepper to taste, then adjust flavors as needed by adding a little more lemon juice, olive oil, or balsamic vinegar to balance tang and richness. This vibrant vinaigrette will brighten every bite of the salad.

Step 6: Assemble the Salad

Place the chopped romaine lettuce into a large salad bowl. Pour in about two-thirds of the dressing and toss until the leaves are evenly coated. This step is key to ensure every forkful is flavorful from the first bite. Next, artfully arrange the chopped red bell pepper, tomatoes, radish slices, minced shallot, green onion, and the sliced flank steak on top.

Step 7: Add the Final Touches

Drizzle the remaining vinaigrette over the assembled ingredients for an extra burst of flavor and serve immediately. The contrast between tender steak, crisp veggies, and tangy dressing makes this salad an instant favorite.

How to Serve Flank Steak Salad with Balsamic Dressing Recipe

The dish is a fresh steak salad shown in stages. First, a long, raw steak is laid flat on a foil-lined tray, covered with olive oil and small garlic pieces, looking red with a glossy texture. Then, the cooked steak is sliced into even pieces on a wooden board, showing a brown crust with a pink center, a knife placed beside it. In the next step, a woman's hand pours a dark dressing over leafy green lettuce in a clear glass bowl, with two lemon halves nearby. Finally, the assembled salad is in a white bowl with layers: a base of mixed green and purple lettuce, topped with the sliced steak laid on one side, and colorful vegetable sections arranged around including sliced radishes, chopped red bell peppers, and shredded onions, all on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the salad’s fresh appearance and flavor by adding a sprinkle of crumbled feta or shaved parmesan cheese. A handful of toasted nuts, like walnuts or pecans, adds satisfying crunch and richness that pairs beautifully with the balsamic dressing.

Side Dishes

Serve this salad alongside crusty artisan bread or garlic bread to sop up the flavorful dressing. A light soup, like gazpacho or a chilled cucumber soup, complements the refreshing vibe of the salad and makes for a well-rounded meal.

Creative Ways to Present

For a stunning visual twist, serve the salad in individual glass bowls layered with ingredients for a colorful, elegant presentation. You can also stack components on a large platter, letting guests dig in family-style, which is perfect for casual get-togethers or summer dinners.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the salad and dressing separately to maintain crispness. Keep the steak chilled in an airtight container for up to 2 days, and dress the salad just before serving again to preserve freshness.

Freezing

We do not recommend freezing this salad because the fresh vegetables will lose their texture upon thawing, and the vinaigrette may separate. The flank steak itself can be frozen separately if desired, but it’s best enjoyed fresh.

Reheating

To reheat the steak, gently warm it in a skillet or oven at low heat until just heated through. Avoid microwaving as it can dry out the meat. Once warmed, slice thinly and add atop fresh greens with the vinaigrette for a quick repeat meal.

FAQs

Can I substitute another cut of steak in this recipe?

Absolutely! While flank steak is ideal for its flavor and quick cooking time, skirt steak or sirloin can also work wonderfully. Just adjust cooking times accordingly since different cuts vary in thickness and tenderness.

Is it possible to make this salad vegetarian?

Yes! Simply swap the flank steak for grilled portobello mushrooms or marinated tofu for a satisfying vegetarian alternative that pairs beautifully with the balsamic dressing.

How can I make the recipe gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free certified ingredients for seasoning and oil. Always double-check any pre-mixed seasonings or condiments for hidden gluten sources.

What is the best way to slice flank steak for this salad?

Always slice against the grain of the meat to maximize tenderness. Thin, uniform slices make the steak easier to eat and blend well with the crisp veggies in the salad.

Can the salad dressing be stored separately?

Definitely! Making the dressing ahead and storing it separately in an airtight container in the refrigerator helps maintain the salad’s freshness until you’re ready to serve.

Final Thoughts

There’s something truly special about the Flank Steak Salad with Balsamic Dressing Recipe—it’s quick to make, wonderfully fresh, and packed with flavor that feels both comforting and vibrant. Whether you’re cooking for yourself or sharing with friends, this salad is guaranteed to bring smiles around the table. Give it a try and watch it quickly become one of your go-to favorites.

Flank Steak Salad with Balsamic Dressing Recipe

Ingredients You'll Need