Grilled Flank Steak Salad

Prep Time:
10 Min Cook Time:
25 Min Ready In:
35 Min

Original Recipe Yield 4 servings

1/4 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon pepper
3/4 pound beef flank steak
1 (5 ounce) package spring mix salad greens
1 plum tomato, cut into wedges
1/4 cup sliced radishes
1/4 cup chopped celery
2 green onions, cut into 1-inch strips


In a bowl, whisk the first six ingredients. Pour 1/3 cup into a large resealable plastic bag; add steak. Seal bag and turn to coat; 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 meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done,    170 degrees F). 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 and toss to coat.


Photographer Bill Brady
Food Stylist Brian Preston Campbell
Recipe Provided by