FLANK STEAK SALAD
This beautiful salad combines perfectly marinated flank steak with a tasty homemade dressing for a satisfying meal that's sure to please. -Jennifer Hunsaker, Roy, Utah
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain., Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream., Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.
Nutrition Facts : Calories 237 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SEARED FLANK STEAK SALAD WITH ARUGULA AND CORN RELISH
Provided by Food Network
Time 1h32m
Yield 7 to 8 servings
Number Of Ingredients 26
Steps:
- Whisk together all of the marinade ingredients. Trim the steak of fat. Score both sides of flank steak in a criss-cross. Put the steak in a deep dish or sealable plastic bag and pour in the marinade. Marinate the flank steak in the refrigerator for 6 to 8 hours before grilling.
- Cook beans in cold water with 2 cloves of garlic. Add salt, about 10 minutes before the beans are done. They should be tender but not mushy.
- Preheat the grill for 20 minutes. Bring the steak to room temperature.
- Season the flank steak with salt and pepper. Grill 1 to 2 minutes each side. Allow to sit 15 minutes before slicing it. Arrange the arugula with the beans over top. Then place thinly sliced flank steak and corn relish over top. Garnish with the cilantro leaves.
- Combine all ingredients in a preserving pan. Bring the mixture to a boil over medium heat, stirring occasionally. Simmer mixture for about 30 minutes until it has thickened slightly. Ladle boiling hot relish into hot, sterilized pint jars leaving 1/4-inch headspace. Seal the jars with new 2 piece lids then process for 15 minutes in a boiling bath. Cool and label jars. Allow to mellow for a couple of weeks before serving.
GRILLED FLANK STEAK SALAD
"This is one of our favorite recipes," writes Mitzi Sentiff of Annapolis, Maryland. "The marinade gives the meat such a wonderful flavor." TIP: "All you need to complete this meal is some good bread," Mitzi notes.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first six ingredients. Pour 1/3 cup into a shallow dish; add steak and turn to coat. Cover and refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing., Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut across the grain into thin slices., In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade; toss to coat.
Nutrition Facts :
FLANK STEAK SALAD WITH CHIMICHURRI DRESSING
Provided by Jill Silverman Hough
Categories Food Processor Quick & Easy Graduation Father's Day Backyard BBQ Dinner Steak Summer Grill Grill/Barbecue Healthy Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
- Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to work surface; let rest 5 minutes.
- Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.
- Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.
- Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets.
POWER SALAD MARINATED FLANK STEAK SALAD
marinated Flank Steak is a treasure and delight! Serve as a steak with potaotes, corn on the corn and a side salad for the perfect Sunday grilled Dinner or slice and serve in a salad as an excellent Main Course Salad for those of you looking to lose weight. Any way you cut this steak, you won't be disappointed!
Provided by AnneCuisine
Categories Meat
Time 30m
Yield 1 main course, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- for the Meat and Marinade:.
- Whisk together all ingredients in bowl; place steak in baking dish; pour marinade overtop steak, cover with plastic wrap. Marinate steak 12 to 24 hours in refrigerator. Broil or grill streak; slice diagonally (this is a must.
- Assembling the Salad:.
- In large salad bowl add lettuce, fresh mushrooms, tomato, carrot and shallots; slice steak on the diagonal into thin strips, reheat in microwave for 1 minute on high. (if using leftover grilled portabello mushrooms, heat in microwave for 1 minute as well.) If using frozen green beans and corn, cook according to package, drain and add to salad.
- Whisk together dressing ingredients until smooth and blended. Pour over salad, toss well and serve with hot dinner rolls.
Nutrition Facts : Calories 604.5, Fat 41.1, SaturatedFat 9.3, Cholesterol 63.9, Sodium 883.3, Carbohydrate 23, Fiber 4.8, Sugar 5.4, Protein 39
FLANK STEAK SALAD WITH ROASTED SHALLOTS AND GOAT CHEESE
Categories Goat Cheese Steak Summer Shallot Lettuce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing with salt and pepper. Place steak in 13x9x2-inch glass baking dish. Add 1/3 cup dressing; turn to coat. Cover and chill 30 minutes. (Can be made 4 hours ahead; chill steak and dressing. Bring dressing to room temperature before using.)
- Meanwhile, preheat oven to 450°F. Toss shallots and 2 tablespoons dressing on baking sheet to coat. Roast shallots until caramelized and tender, stirring occasionally, about 20 minutes; set aside.
- Preheat broiler. With marinade still clinging to steak, broil steak to desired doneness, about 4 minutes per side for medium-rare. Let steak rest 5 minutes; slice thinly across grain on diagonal.
- Place greens and shallots in large bowl; toss with enough dressing to coat. Mound greens on large platter. Surround with steak; sprinkle with goat cheese. Serve, passing remaining dressing.
CAPRESE SALAD WITH GRILLED FLANK STEAK
This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.
Provided by cookinmama
Categories Salad Vegetable Salad Recipes Caprese Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
- Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
- Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.8 g, Cholesterol 49.5 mg, Fat 24 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.7 g, Sodium 114.9 mg, Sugar 3.8 g
GREEK FLANK STEAK AND VEGGIE SALAD
Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.
Provided by Molly Gilbert
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 2h56m
Yield 6
Number Of Ingredients 15
Steps:
- Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
- Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
- Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
- Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
- Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
- Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
- Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 21.9 g, Cholesterol 69.9 mg, Fat 30.7 g, Fiber 4.9 g, Protein 25.7 g, SaturatedFat 10.3 g, Sodium 853.1 mg, Sugar 4.1 g
GRILLED FLANK STEAK, PORTOBELLO AND GREEN BEAN SALAD
Number Of Ingredients 0
Steps:
- Make marinade:Combine 2 tablespoons olive oil, 3 tablespoons balsamic vinegar, orange juice, 2 teaspoons minced garlic, chili flakes, and 1/4 teaspoon each salt and pepper in a bowl and whisk. Place steak and mushrooms in a glass baking dish or sealable plastic bag and pour marinade on top. Marinate in the refrigerator for at least 1 or up to 4 hours.Make dressing:Combine remaining 2 tablespoons olive oil, 3 tablespoons vinegar, 1 teaspoon minced garlic, water, mustard, and remaining 1/4 teaspoon each salt and pepper. Whisk until incorporated.Place green beans in a steamer basket over a few inches of boiling water and steam until tender-crisp, about 3 minutes. Allow to cool in the refrigerator, or to cool quickly, drain and plunge in a bowl of ice water for 2 minutes. Drain and reserve.Spray a grill or grill pan with nonstick cooking spray and heat over medium-high heat. Remove steak and mushrooms from marinade, and discard marinade. Grill steak until medium-rare and mushrooms until cooked through but still juicy, about 4 to 5 minutes per side for both steak and mushrooms. Remove to a cutting board and let rest about 10 minutes. Cut steak across the grain into 1/4-inch slices; cut mushrooms into 1/4-inch slices.To assemble salad, toss steak slices, mushroom slices, spinach leaves, tomatoes, green beans and onions with dressing. Divide among 4 plates.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 233
FLANK STEAK AND ARUGULA SALAD
For a tasty salad dressing without oil, we mixed salsa with some vinegar. You can use any prepared salsa: hot or mild, red or green, plain or fruity.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.
- In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing.
- In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.
Nutrition Facts : Calories 308 g, Fat 16 g, Fiber 2 g, Protein 31 g
SPICE-RUBBED FLANK STEAK SALAD RECIPE BY TASTY
Here's what you need: flank steak, salt, pepper, garlic powder, onion powder, cayenne pepper, oil, mixed greens, cherry tomatoes, avocados, carrot, red onion, mustard, honey, lemon juice, olive oil, salt, pepper
Provided by Crystal Hatch
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 18
Steps:
- Season both sides of the flank steak generously with salt, pepper, garlic powder, onion powder, and cayenne. Massage the spices into the steak well.
- In an oiled skillet, cook steak for 2-3 minutes on both sides (depending on desired doneness), flipping once.
- Remove steak from skillet and allow to rest on a cutting board for 10 minutes. Allowing the steak to rest before cutting it allows the juices to resettle.
- While the steak rests, combine the mustard, honey, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk to combine. Set aside.
- Cut the steak against the grain.
- Assemble the salad with mixed greens, cherry tomatoes, avocados, shredded carrots, and red onion. Top with cut steak.
- Serve with dressing.
- Enjoy!
Nutrition Facts : Calories 414 calories, Carbohydrate 21 grams, Fat 24 grams, Fiber 6 grams, Protein 28 grams, Sugar 12 grams
FLANK STEAK SPINACH SALAD
Taste of Home Magazine, Decemer/January 2003 -- "Moist marinated steak, wild rice, almods and veggies blend together nicely in this colorful main dish salad. years ago, a friend gave me the idea for this recipe and with some tweaking, it's become a favorite of ours." --Freddie Johnson, San Antonio, Texas The prep & cooking times do not account for marinating overnight.
Provided by Shelby Jo
Categories Steak
Time 46m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Place staeks in gallon sized resealable plastic bag; add 3/4 cup salad dressing. Seal bag and turn to coat. Refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine the rice with 1/2 cup salad dressing. Cover and refrigerate overnight.
- Drain and discard marinate from steaks. Grill steaks, uncovered over medium heat for 6-8 minutes on each side, or until meat reaches desired doneness.
- Let stand 10 minutes. Thinkly slice against the grain; cool to room temperature.
- To serve, arrange spinach on a large platter. top with the rice, mushrooms, onion, tomatoes, and steak. Sprinkle with almonds; drizzle with remaining salad dressing.
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GRILLED FLANK STEAK SALAD | BETTER HOMES & GARDENS
From bhg.com
5/5 (16)Calories 337 per serving
- Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place steak in a resealable plastic bag set in a shallow dish. Pour one portion of the Cilantro Dressing over steak; set remaining dressing aside. Seal bag; turn to coat steak. Marinate in the refrigerator for 30 minutes.
- For a charcoal grill, place steak and corn on the grill rack directly over medium coals. Grill, uncovered, until steak is desired doneness and corn is tender, turning steak once halfway through grilling and turning corn occasionally. For steak, allow 17 to 21 minutes for medium rare (145°F) to medium (160°F). For corn, allow 15 to 20 minutes. Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes of grilling, turning frequently. (For a gas grill, preheat grill. Reduce heat to medium. Place meat and then vegetables on grill rack over heat. Cover and grill as above.)
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- In a small bowl, mix 1 tablespoon of the olive oil with 1 tablespoon of the lime juice. Stir in the molasses, honey, cracked peppercorns and cayenne.
- In another small bowl, mix the remaining 1 tablespoon of lime juice with the garlic, Worcestershire sauce and mustard. Gradually whisk in the remaining 1/4 cup of olive oil and season the vinaigrette with salt and pepper.
- Light a grill or heat a grill pan. Season the steak with salt and pepper and grill over high heat for 13 minutes, turning once. Brush the molasses mixture all over the steak and grill for 2 minutes longer for medium-rare meat. Transfer to a cutting board and let stand.
- In a small bowl, toss the bread crumbs with the Parmigiano and season with salt and pepper. Thinly slice the flank steak across the grain. Arrange the romaine and red leaf lettuce on a platter and drizzle with the vinaigrette. Scatter the bread crumbs over the salad, top with the steak and serve.
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