Flank Steak Salad with Balsamic Dressing is a refreshing and hearty salad featuring tender flavorful flank steak, crisp lettuce, and a vegetable medley tossed in a tangy lemon-balsamic vinaigrette. Make in just 20 minutes, including prep!
Set oven to broil - Place the oven rack about 6 inches from the top of the oven (typically the first tier of the stove) and set to broil on high.
Make incisions in steak for garlic - Use the tip of the knife to make about 20 small incisions in flank steak. Stuff a sliver of garlic into each incision.
1 lb flank steak, 2-3 cloves garlic
Season steak - Place the steak on a foil-lined baking sheet. Season with salt and ground pepper and drizzle with olive oil.
kosher or sea salt, freshly ground black pepper, 2 tablespoon olive oil
Broil steak - Place in the oven and broil on high for 7-8 minutes for medium rare (130°F to 140°F).
Balsamic Vinaigrette
Whisk ingredients - While the steak cooks, make the dressing. In a small bowl, whisk olive oil, lemon juice, balsamic vinegar, and garlic powder. Season with salt and pepper to taste. Adjust the flavor with more olive oil, lemon juice, or balsamic vinegar if desired. Set aside.
1 lb flank steak, 1 tablespoon lemon juiced, 1 tablespoon balsamic vinegar, 2 tablespoon olive oil, kosher or sea salt, freshly ground black pepper, ½ teaspoon garlic powder
Assemble Salad
Dress romaine - Place chopped lettuce in a large salad bowl and dress with ⅔ of the dressing. Toss until evenly coated.
1 head romaine lettuce
Top with ingredients - Top the lettuce with red bell pepper, tomatoes, radish, shallot, green onion, and flank steak. Drizzle remaining dressing on top and serve.
1 red bell pepper, 2 ripe medium-sized tomatoes, 2 green onions, 4 radish, 1 shallot
Notes
StorageRefrigerate the produce ingredients (lettuce, tomato, etc) and steak in separate air-tight containers, and recombine when ready. All ingredients are good for 3 days. These ingredients don't stand up well to freezing.Top tip
Make the flank steaka day before serving for easy assembly.
Drizzle any leftover steak juice in the pan onto the meat when you serve it.
Let the meat temper on the kitchen counter for about 15 minutes before you cook it. This ensures it will stay tender and juicy when cooked. If it is too cold, it will dry out.