Go Back

Chopped Flank Steak Salad

A refreshing and hearty salad featuring juicy flank steak and vibrant vegetables, drizzled with a homemade dressing.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • Mixing Bowl
  • Grill or Skillet
  • Resealable Plastic Bag

Ingredients
  

Marinade Ingredients

  • 2 tablespoons Soy Sauce
  • 2 tablespoons Olive Oil
  • 1 tablespoon Worcestershire Sauce
  • 1 medium Garlic Clove, minced
  • 1 tablespoon Light Brown Sugar
  • ¼ teaspoon Ground Black Pepper

Flank Steak

  • 1.5 pounds Flank Steak or Skirt Steak Can use up to 2 pounds

Instructions
 

  • Step 1: In a small bowl, mix together the soy sauce, olive oil, Worcestershire sauce, minced garlic, light brown sugar, and ground black pepper to prepare the marinade.
  • Step 2: Place the flank steak in a resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally 2 to 4 hours.
  • Step 3: Preheat the grill to medium-high heat. Remove the steak from the marinade and discard the excess marinade. Grill the steak for about 4-6 minutes per side, depending on your desired doneness.
  • Step 4: Once cooked, remove the steak from the heat and let it rest for about 5-10 minutes to allow the juices to redistribute.
  • Step 5: Slice the steak against the grain into thin strips, then chop those slices into bite-sized pieces.
  • Step 6: In a large bowl, combine your favorite salad greens with any additional toppings you desire, such as cherry tomatoes, cucumbers, or avocado. Add the chopped flank steak on top.
  • Step 7: Drizzle any remaining marinade or a simple vinaigrette over the salad. Toss everything gently and serve fresh.

Notes

For extra flavor, grill the steak with herbs like rosemary or thyme. Ensure you slice the steak against the grain for tenderness.
Keyword Easy