Flank steak salad with blue cheese hits all the points for a filling but fast (20 minute!) dinner. Grill or broil tender beef, toss it with tangy blue cheese and a homemade balsamic dressing. It’s perfect year round!Jump to Recipe
There’s no need for fast food when you have food you can make fast.
As quickly as you can cook your steak, you can have a flank steak salad with blue cheese on the table. Fifteen to twenty minutes should do it–and if you have picky eaters, a hearty salad like this is perfect because you can deconstruct it and give them just the parts they like.
My daughter eats the strawberries, tomatoes and steak. The rest of us enjoy the whole thing and at least I didn’t have to make anything extra.
Does flank steak need a marinade?
No. You certainly can do a marinade if you have time and think ahead, but the char from grilling or broiling and some simple seasonings are enough.
Flank steak can marinate for up to 24 hours without issue because it’s a tough cut of beef. Just make sure that whatever flavors you use to marinate in doesn’t compete with the flavors of your salad. A marinade like this would be fine.
How to cook flank steak
Flank steaks are flat, thin cuts of beef. Fairly affordable, one flank steak will feed about 5 to 6 people with this salad. Skirt steak works equally as well but it’s smaller so get two.
You can see full instructions on broil flank or skirt steak in this post, but basically you only need to remove the connective tissue from one side and trim away any big pockets of fat.
You can marinate your steak overnight if you choose or simply salt and pepper it and rub a bit of oil on it before cooking.
To grill, place the steak over a medium high flame and cook very briefly–the steaks are so thin–about 4 minutes per side for skirt steak and maybe 6 minutes per side for flank steak but use a thermometer to cook yours to whatever temperature you like it.
Alternately, you can broil the steak in the oven about 6 inches from the broiler. It will smoke a bit, just be prepared for that. Broil about the same amount of time. About 6 minutes per side for rare/medium rare on the flank steak.
Let the meat rest wrapped in foil for 10 minutes so the juices redistribute and slice it across the grain for tender meat. Don’t cut with the grain or you’ll get tough, chewy meat.
Tips for a great flank steak salad with blue cheese
- For the boldest blue cheese flavor, get roquefort. It’s a bit creamier, but just chunk it up and throw it in.
- I recommend a blend of mixed baby greens here–avoid the “50/50” blends with spinach. It’s too heavy. You can also use chopped romaine here as well.
- If you don’t want to use fried onions (found in a bag or can by the soups) toss in some green onion tops or even a few caramelized onions.
- A good balsamic vinegar and quality olive oil is key here. Look for California Olive Ranch oil and a balsamic that isn’t the cheapest one on the shelf.
- We like toasted walnuts in this flank steak salad too. They add a nice crunch, but they’re optional.
Note that the cook time on this recipe says “32 minutes” and it absolutely is not. Assemble the salad while the meat cooks and rests and you’ll be all set.
Flank Steak Salad with Blue Cheese
For the Salad:
- Trim any connective tissue or fat from your steak. Skirt steaks have one side that has connective tissue. Just grab it with a paper towel and pull it off.
- Season both sides with salt and pepper and drizzle with oil; rub in on all sides. Grill over medium high for about 6 minutes per side for flank steak or 4 minutes per side for skirt steak.
- Rest the steak covered in foil for 10 minutes before slicing across the grain.
- While the steak rests, assemble the salad. Add the greens, blue cheese, onions, tomatoes and strawberries to a bowl and toss to combine. Set aside.
- In a small bowl add the balsamic vinegar and mustard and whisk together with a fork or whisk. Slowly drizzle in the oil in a steady stream while whisking. Add salt and pepper and whisk together well.
- To serve, either add all the steak to the salad, add dressing and toss or make individual plates and dress each one individually.