Grilled Flank Steak Salad – a delicious summer salad recipe that is packed with flavor! Marinated grilled flank steak on top of a bed of romaine lettuce with tomatoes, blue cheese, red onions and homemade chimichurri sauce!
Best Ever Flank Steak Salad
This might be my new favorite salad! There is something about the fresh flavors of the chimichurri sauce and the medium-rare cooked marinated flank steak that just come together beautifully with the pop of sweetness from the corn and tomatoes. Serve with some grilled bread or grilled potato wedges or an amazing summer meal!
Love Summer Salads – check out our round-up of 20+ Summer Salad Recipes!
Looking for More Steak Recipes?
If you love cooking steak as much as we do, you definitely need to try our Hibachi Steak!
What You Will Need
- flank steak: most deli or meat markets will carry flank steak – use a high of quality as you can and I recommend purchasing it the day you plan to cook it.
- olive oil + lime juice + soy sauce + sesame oil + garlic: we are mixing these together for a quick marinade!
- romaine: the base of the salad – of course!
- corn: we love using grilled sweet corn for this, but canned works in a pinch too.
- chimichurri: we have this homemade recipe that is SO GOOD!
- cherry tomatoes: halve these and use as many or as few as you like.
- blue cheese: gorgonzala would work here too! Feel free to omit if you are dairy-free.
- red onion: love the little bite this adds!
How to Grill Flank Steak
To grill a flank steak I recommend first giving it a quick and easy marinade (included in the recipe card below). Ensure the grill grates are clean and then bring to high heat. Place steak over direct heat and let cook 3-5 minutes per side or until the internal temperature at the thickest part of the steak reaches 130 degrees F. Remove from the grill and let rest 8-10 minutes.
How to Make Flank Steak Salad
Step 1: Let the flank steak come to room temperature. Combine the marinade. Cover the flank steak with marinade and let sit a minimum of 30 minutes or up to 12 hours.
Step 2: Grill over high heat until it reaches your desired internal temp.
Pro Tip: marinating steak more then 30 minutes
If you want to marinate it for more then 30 minutes then I would suggest placing it in the fridge and then taking out to allow it come to room temp.
Step 3: Let rest (you can whip up your sauce during this time).
Step 4: Add to your salad along with some corn, tomatoes, blue cheese and homemade chimichurri.
Made this recipe and loved it?!
We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Follow Us on Social
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 teaspoons garlic, minced
- ½ teaspoon sesame oil
- 1 pound flank steak
Chimichurri Sauce:
- ½ cup fresh parsley
- ⅓ cup light olive oil
- ⅛ cup fresh cilantro
- ⅛ cup fresh basil
- 2 garlic cloves
- 1 tablespoon shallots, minced
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano leaves
- 1 teaspoon red wine vinegar
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes, optional
Salad:
- 4-6 cups romaine lettuce, chopped
- 1-2 cups corn kernels
- 1-2 cups cherry tomatoes, halved
- 1 cup red onion, sliced
- 1 cup blue cheese crumbles
Instructions
- Marinate Steak: In a small bowl, combine 2 tablespoons extra virgin olive oil, 2 tablespoons soy sauce, 1 tablespoon lime juice, 2 teaspoons garlic and ½ teaspoon sesame oil. Whisk to combine. Place a 1 pound flank steak in a deep container or reusable silicone bag and let come to room temperature. Pour marinade over the steak and ensure it is fully covered. Let marinate a minimum of 30 minutes.
- Make Chimichurri: In a small food processor, add ½ cup fresh parsley, ⅓ cup light olive oil, ⅛ cup fresh cilantro, ⅛ cup fresh basil, 2 garlic cloves, 1 tablespoon shallots, 1 tablespoon lemon juice, 1 teaspoon dried oregano leaves, 1 teaspoon red wine vinegar, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper, and ⅛ teaspoon red pepper flakes (if using). Blend until smooth and set aside.
- Prep: Ensure grill has clean grates and bring to medium/high heat (450-500℉).
- Grill: Remove steaks from the marinade (let any excess marinade fall off) and place over direct heat. Close grill. Sear on grill 3-5 minutes per side for medium rare or until the center of the thickest part of the steak reaches 130℉ using an internal meat thermometer. Remove from grill and let rest for 10 minutes.
- Build Salads: Cut the steak into strips (cut against the grain). Divide steak, 4-6 cups romaine lettuce, 1-2 cups corn kernels, 1-2 cups cherry tomatoes, diced red onion, and 1 cup blue cheese crumblesbetween bowls.
- Serve: Enjoy with a drizzle of chimichurri sauce on top!
Notes
- Other Dressing Options: if you want more than chimichurri as a dressing you could use a homemade blue cheese dressing or a balsamic glaze or balsamic viniagrette!
Nutrition
Originally published August 22, 2018.
The Wooden Skillet Grilling Club 🔥
Get 5 days of our most-loved grilling recipes delivered straight to your inbox—from backyard BBQ favorites and fresh summer salads to seafood, chicken dinners, and complete meal ideas!
Arthur says
I read the recipe to quickly and the marinade was actually the salad dressing and it was AMAZING either way haha love this recipe, did it twice already this summer
Laura says
This was awesome! Ate way too much!
Erin Jensen says
Glad you enjoyed it, Laura!
Thomas Hmielewski says
The chimichurri sauce works really well with the steak, blue cheese, and sweet corn.
Chandra says
Hello, Should I let the steak come to room temperature if I am marinating it for several hours? Or can it all marinate in the fridge prior to coming to room temperature? Thank you
Erin Jensen says
It can marinate in the fridge prior to coming to room temp!
Marc says
This is incredible
Shea says
We stumbled upon this page and have been loving the variety of salad recipes! We’ve been trying a new one every week and this one did not disappoint (but really, none of them do) I’m a die hard fan of these recipes. They’re fresh, they’re easy and so so good. The chimichurri was amazing, and paired with the corn, onions, blue cheese etc etc it has definitely been one of our favorite salads we’ve ever made. Also super easy to prep all the ingredients for the week. Excited to keep trying these salads!
Erin says
So happy you found our little corner of the internet, Shea! Glad you enjoyed the recipe!
Maggie Charron says
I made this recipe last night for houseguests’ last supper before my adult kids, significant others, roommates, etc. head back to their lives in the city. It was a HUGE hit, an absolute home run and not a scrap was left. Steak marinade complimented chimichurri so well. After I blended up the chimichurri, I added a squeezed lemon and olive oil to the blender to whip up a mild dressing, which I tossed into the salad and served it family style: Huge bowl of salad, strips of steak, bowl with cojita cheese, and chimichurri. That way our vegetarians, dairy allergic and spice sensitive guests could choose their own adventure. One thing I’d do next time is make the chimichurri spicier… I got nervous but I could have been more generous with the red pepper. Thank you!!!!
Erin says
Thank you so much for taking the time to leave such a thoughtful review, Maggie!! So glad everyone enjoyed it!