Description
This Flank Steak Salad features marinated grilled steak atop a bed of fresh mixed greens, complemented by cherry tomatoes, red onion, Gorgonzola cheese, and toasted walnuts. Drizzled with a tangy balsamic vinaigrette, it’s a flavorful and satisfying light meal perfect for any occasion.
Ingredients
Scale
- 1 pound flank steak
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 8 cups mixed salad greens (such as arugula, spinach, and romaine)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup walnuts, toasted and chopped
Instructions
- In a medium bowl, whisk together the balsamic vinegar, olive oil, honey, minced garlic, salt, and pepper.
- Place the flank steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
- Wash and dry the mixed greens thoroughly.
- Slice the cherry tomatoes in half and set aside.
- Thinly slice the red onion. If desired, soak the slices in cold water for about 10 minutes to mellow the flavor.
- Chop the walnuts and toast them in a dry skillet over medium heat for about 5 minutes, stirring frequently until golden and fragrant.
- Remove the steak from the refrigerator and let it sit at room temperature for about 15-20 minutes.
- Preheat your grill or grill pan over medium-high heat, ensuring it’s well-oiled.
- Remove the steak from the marinade, allowing excess to drip off. Discard the marinade and season the steak with additional salt and pepper if desired.
- Grill the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness (medium-rare is about 135°F/57°C).
- Transfer the steak to a cutting board and let it rest for at least 5-10 minutes.
- In a large bowl, combine the mixed greens, cherry tomatoes, and red onion. Toss gently to mix.
- Slice the rested steak against the grain into thin strips.
- Add the sliced steak on top of the salad mixture.
- Sprinkle the crumbled Gorgonzola cheese and toasted walnuts over the top.
- Drizzle a little extra balsamic vinegar or vinaigrette over the salad.
- Toss gently to combine all ingredients.
- Serve immediately while the steak is still warm.
Notes
- If short on time, consider using pre-cooked steak or rotisserie chicken as a substitute.
- Feel free to customize the salad with your favorite ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes