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A big bowl of flank steak salad with corn, tomatoes and chimichurri sauce.

Grilled Flank Steak Salad

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes
  • Total Time: 18 minutes
  • Yield: 4 salads 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: American


Flank Steak Salad – a delicious marinated flank steak on a bed of lettuce with grilled corn, cojita cheese and chimichurri sauce!



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


  • 1 batch homemade chimichurri sauce
  • 46 cups romaine lettuce, chopped
  • 12 cups corn 
  • 12 cups cherry tomatoes, halved
  • 1 cup red onion, sliced
  • 1 cup blue cheese crumbles 


  1. Place flank steak in a deep container or reusable silicone bag and let come to room temperature.
  2. In a small bowl combine olive oil, lime juice, soy sauce, sesame oil and garlic. Whisk to combine. 
  3. Pour marinade over the steak and ensure it is fully covered. Let marinate a minimum of 30 minutes.
  4. Ensure grill has clean grates and bring to medium/high heat (450-500 degrees F). 
  5. Remove steaks from marinade (let any excess marinade fall off) and place over direct heat. Close grill. 
  6. 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.
  7. Remove from grill and let rest for 10 minutes.
  8. Cut into strips (cut against the grain).
  9. Divide steak and other salad ingredients between bowls.