Craving a vibrant and satisfying meal? This Grilled Flank Steak Salad is a perfect choice for a healthy beef recipe that’s packed with flavor. You’ll love how easy it is to prepare a delicious and wholesome dinner.
Key Ingredients & Substitutions:
- Flank Steak: You can substitute with sirloin steak or even chicken breast for a different protein.
- Mixed Greens: Use your favorite salad mix, like spring mix or romaine.
- Cherry Tomatoes: Any small tomato variety works well.
- Cucumber: English cucumber is great, or use regular cucumbers, peeled.
- Red Onion: Shallots can be used for a milder flavor.
- Avocado: Essential for creamy richness; if unavailable, skip it.
- Lemon Juice: Freshly squeezed is best.
- Olive Oil: A good quality extra virgin olive oil enhances the dressing.
Ingredients:
For the Salad:
- 1 lb flank steak
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1 avocado, diced
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Servings: 4
- Calories per serving: Approximately 450-500 (depending on ingredients)
- Tools Needed: Grill or grill pan, large bowl, small bowl, whisk.
Step-by-Step Instructions:
1. Prepare the Steak
Pat your flank steak dry with paper towels. Season generously with salt and pepper on both sides. This helps create a delicious crust for your healthy beef recipe.
2. Grill the Steak
Preheat your grill or grill pan to medium-high heat. Cook the flank steak for 5-7 minutes per side, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing against the grain into thin strips.
3. Whisk the Dressing
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, and dried oregano. Season with salt and pepper to your liking. This simple dressing elevates your healthy beef recipe.
4. Assemble the Salad
In a large bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, sliced red onion, and diced avocado. Toss gently to combine.
5. Combine and Serve
Add the sliced flank steak to the salad. Drizzle generously with the prepared dressing and toss gently to coat everything. Serve immediately and enjoy this fulfilling healthy beef recipe!
Variation Ideas:
- Add crumbled feta or goat cheese for extra flavor.
- Include roasted vegetables like bell peppers or asparagus.
- Top with toasted nuts (like walnuts or pecans) for crunch.
- Swap out the dressing for a balsamic vinaigrette.
Storage Instructions:
If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. This will keep the greens from getting soggy. The steak and vegetables will stay fresh for up to 2-3 days. Reheat the steak gently if desired, or enjoy it cold.
Frequently Asked Questions (FAQ):
Q: Can I prepare this salad ahead of time?
A: You can prepare the steak, chop the vegetables, and make the dressing in advance. Assemble the salad just before serving to keep the greens fresh.
Q: What’s the best way to slice flank steak?
A: Always slice flank steak against the grain into thin strips. This ensures a tender bite for your healthy beef recipe.
Q: How do I know when the flank steak is done?
A: Use a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C). Remember to account for carryover cooking.
Q: Can I use a different type of lettuce?
A: Absolutely! Romaine, butter lettuce, or even spinach would be delicious alternatives for your healthy beef recipe.
Q: Is this salad good for meal prep?
A: Yes, it’s excellent for meal prep. Just keep the dressing separate and add it right before eating to avoid soggy greens.
Q: What if I don’t have a grill?
A: You can pan-sear the flank steak in a hot skillet on the stovetop. It will still be a fantastic healthy beef recipe.
