Flank Steak Salad with Blue Cheese
Fast and flavorful, this is a perfect year round filling salad for dinner or entertaining.
Servings 6 people
Calories 550kcal
Ingredients
For the Salad:
- 2 pounds skirt or flank steak
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon avocado oil or vegetable oil
- 8 cups mixed greens romaine lettuce also works
- 2/3 cup blue cheese crumbled
- 3/4 cup french fried onions optional
- 1 pint cherry tomatoes
- 1 cup strawberries sliced
For the Dressing:
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 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.
Nutrition
Calories: 550kcal | Carbohydrates: 12g | Protein: 38g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 712mg | Potassium: 798mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1124IU | Vitamin C: 45mg | Calcium: 113mg | Iron: 4mg