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+ servings
a bowl of steak salad being tossed together with two forks

Flank Steak Salad with Blue Cheese

Fast and flavorful, this is a perfect year round filling salad for dinner or entertaining.
Course Main Course, Salad
Prep Time 10 minutes
Cook Time 12 minutes
Rest time 10 minutes
Total Time 32 minutes
Servings 6 people
Calories 550kcal
Author Rachel Ballard


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:


  • 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.


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