Description
Flank Steak Salad – a delicious marinated flank steak on a bed of lettuce with grilled corn, cojita cheese and chimichurri sauce!
Ingredients
Scale
Flank Steak:
- Approximately 1 pound flank steak
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 tablespoons soy sauce
- 1/2 teaspoons sesame oil
- 2 teaspoons garlic, minced
Salad:
- 1 batch homemade chimichurri sauce
- 4–6 cups romaine lettuce, chopped
- 1–2 cups corn
- 1–2 cups cherry tomatoes, halved
- 1 cup red onion, sliced
- 1 cup blue cheese crumbles
Instructions
- Place flank steak in a deep container or reusable silicone bag and let come to room temperature.
- In a small bowl combine olive oil, lime juice, soy sauce, sesame oil and garlic. Whisk to combine.
- Pour marinade over the steak and ensure it is fully covered. Let marinate a minimum of 30 minutes.
- Ensure grill has clean grates and bring to medium/high heat (450-500 degrees F).
- Remove steaks from 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 degrees F using an internal meat thermometer.
- Remove from grill and let rest for 10 minutes.
- Cut into strips (cut against the grain).
- Divide steak and other salad ingredients between bowls.
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!