Grilled Flank Steak Salad
Flank Steak Salad - a delicious marinated flank steak on a bed of lettuce with grilled corn, cojita cheese and chimichurri sauce!
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
Calories: 545kcal | Carbohydrates: 17g | Protein: 35g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 93mg | Sodium: 1197mg | Potassium: 886mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5288IU | Vitamin C: 28mg | Calcium: 262mg | Iron: 4mg
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