Description
A vibrant and flavorful Flank Steak Salad with Balsamic Dressing combines tender, garlicky broiled flank steak with crisp romaine and fresh vegetables, all tossed in a tangy homemade balsamic vinaigrette. Perfect for a quick, healthy, and satisfying meal ready in just 20 minutes.
Ingredients
Steak and Seasoning
- 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
Dressing
- 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
Salad
- 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)
Instructions
- Prepare the oven: Set your oven rack about 6 inches from the top and preheat the broiler on high.
- Prepare the steak: Using the tip of a knife, make about 20 small incisions all over the flank steak. Insert a slice of garlic into each incision to infuse flavor.
- Season the steak: Place the flank steak on a foil-lined baking sheet. Season generously with kosher salt and freshly ground black pepper, then drizzle with olive oil to coat.
- Broil the steak: Broil the steak on high for 7 to 8 minutes to achieve medium-rare doneness (internal temperature of 130°F to 140°F). Remove and let it rest briefly before slicing.
- Make the balsamic vinaigrette: While the steak cooks, whisk together olive oil, lemon juice, balsamic vinegar, and garlic powder in a small bowl. Season with salt and pepper to taste. Adjust the flavor by adding more olive oil, lemon juice, or balsamic vinegar if desired. Set aside.
- Dress the lettuce: Place the chopped romaine lettuce in a large salad bowl and pour in two-thirds of the dressing. Toss gently but thoroughly until the lettuce is evenly coated.
- Assemble the salad: Arrange the chopped red bell pepper, tomatoes, sliced radishes, minced shallot, and chopped green onions on top of the dressed lettuce. Slice the rested flank steak thinly against the grain and place over the vegetables.
- Finish and serve: Drizzle the remaining dressing over the assembled salad and serve immediately for a fresh and hearty meal.
Notes
- For best flavor, let the steak rest for a few minutes after broiling before slicing to retain juices.
- You can adjust the dressing ingredients based on taste, adding more acidity or sweetness as preferred.
- This salad is great for meal prepping; keep dressing separate until ready to serve to prevent sogginess.
- For spice variation, add a pinch of red pepper flakes to the dressing.
- Use a meat thermometer to ensure precise doneness of the steak.
