As the sun sets on a warm summer evening, my mind drifts to juicy steak sizzling on the grill, mingling with the fresh scents of vibrant vegetables. This Flank Steak Salad with Chimichurri Dressing brings together the best of summer dining—a quick, wholesome meal that feels like a celebration. Not only is it a fantastic low-carb and gluten-free option, but it’s also perfect for those moments when you crave something satisfying yet light. Packed with marinated steak, creamy avocado, and crisp romaine, this salad checks all the boxes for flavor, nutrition, and simplicity. Whether you’re hosting friends or keeping it casual at home, you’ll find this recipe is a showstopper. Ready to whip up something extraordinary? Let’s dive into the details of creating this colorful bowl of goodness!

Why is This Salad So Inviting?

Colorful, vibrant ingredients come together to create a feast for your senses. Flavor-packed marinated flank steak is complemented by creamy avocado and crunchy romaine for a delightful bite. Quick to assemble, this dish is perfect for busy summer nights, allowing you to enjoy amazing flavors in no time. Versatile, you can easily swap in different proteins like skirt or hanger steak, or even go meatless. Whether you’re hosting a garden party or enjoying a quiet dinner, this salad is sure to impress and satisfy both the palate and the heart!

Flank Steak Salad Ingredients

• Here’s what you’ll need to create this delightful Flank Steak Salad!

For the Marinade

Olive Oil – Provides moisture and helps infuse flavors; can be substituted with vegetable oil.
Kosher Salt – Enhances the steak’s flavor during brining.
Black Pepper – Adds a warming spice to the marinade.
Honey – Acts as a natural sweetener to offset the acidity; for a keto option, swap with maple syrup or agave.
Worcestershire Sauce – Delivers a rich umami flavor that elevates the marinade.
Red Wine Vinegar – Brightens the dish and helps tenderize the meat; balsamic or apple cider vinegar are good substitutes.
Minced Garlic – Offers aromatic depth; you can use garlic powder for convenience.
Dijon Mustard – Introduces a tangy element to the flavors.
Hot Sauce – Infuses a hint of spiciness; Sriracha can provide a different flavor twist.
Parsley/Cilantro – Fresh herbs add vibrant color and a burst of flavor.

For the Salad

Flank Steak (1 ½ pounds) – The star of the dish, known for its deep, rich flavor; can be replaced with skirt steak, hanger steak, or flat iron steak.
Romaine Lettuce – Offers a crunchy and fresh base; spring mix or mixed greens work well as alternatives.
Avocado – Brings creaminess and heart-healthy fats to the dish.
Cherry Tomatoes – Sweet and juicy, adding vibrant color and freshness.
Yellow Sweet Corn (⅓ cup) – Contributes sweetness and texture; substitute with charred bell peppers for a keto-friendly option.
Red Onion (¼ cup) – Adds a sharp bite; shallots can be used for a milder flavor.
Lime – Grilled to enhance the salad with zesty acidity.

Enjoy creating your Flank Steak Salad with Chimichurri Dressing!

Step‑by‑Step Instructions for Flank Steak Salad

Step 1: Prepare Marinade
In a Ziploc bag, combine ⅓ cup olive oil, ¼ cup red wine vinegar, 1 tablespoon kosher salt, ½ teaspoon black pepper, 1 tablespoon honey, 2 tablespoons Worcestershire sauce, 3 cloves minced garlic, 1 tablespoon Dijon mustard, 1 teaspoon hot sauce, and ¼ cup minced parsley. Seal the bag and shake gently to mix the ingredients thoroughly, creating a fragrant marinade to enhance the flavors of your Flank Steak Salad.

Step 2: Marinate Steak
Add 1 ½ pounds of flank steak to the marinade-filled bag. Seal tightly while pressing out excess air, ensuring the steak is fully coated. Refrigerate for a minimum of 2 hours or up to 24 hours for deeper flavor infusion. About 30 minutes before grilling, take the steak out of the fridge to allow it to come to room temperature, ensuring even cooking.

Step 3: Grill Steak
Preheat a cast-iron skillet over medium-high heat for about 5 minutes, allowing it to reach the optimal searing temperature. Once hot, place the marinated flank steak into the skillet and grill for 4-5 minutes per side until a nice char develops, and the internal temperature reaches 125°F for rare or 135°F for medium-rare. Look for a beautiful dark crust for that savory flavor!

Step 4: Rest Steak
Once cooked to your preferred doneness, transfer the steak from the skillet to a cutting board. Tent it loosely with aluminum foil, allowing it to rest for 5 minutes. This step is essential for the juices to redistribute, ensuring a tender steak when sliced for your Flank Steak Salad.

Step 5: Slice Steak
Using a sharp knife, carefully slice the rested flank steak against the grain into ¼-inch thick strips at a 45-degree angle. This technique will maintain the steak’s tenderness, enhancing the overall texture of your Flank Steak Salad. Arrange the succulent slices on a platter to prepare for assembly.

Step 6: Assemble Salad
On a large serving platter, lay down a generous bed of chopped romaine lettuce. Top it with the sliced flank steak, followed by ⅓ cup of sweet corn, ¼ cup of thinly sliced red onion, a handful of halved cherry tomatoes, and diced avocado. Drizzle the entire salad with chimichurri dressing for a vibrant finish, showcasing the delicious ingredients of your Flank Steak Salad.

Expert Tips for Flank Steak Salad

Slice Against the Grain: Ensure you cut the flank steak against the grain to keep it tender and avoid chewiness.
Use Fresh Herbs: Fresh parsley or cilantro brightens the salad. Dried herbs can lack the vibrant flavor.
Avoid Overcooking: Flank steak can easily become tough if cooked beyond medium-rare. Keep an eye on the internal temperature!
Make Dressing Ahead: Prepare the chimichurri dressing in advance. It can develop deeper flavors when allowed to sit for a few hours.
Chill Before Serving: For a refreshing touch, chill your salad ingredients before assembly. It’s a perfect way to beat the summer heat with your flank steak salad.
Experiment with Substitutes: Feel free to substitute flank steak with skirt or hanger steak for different flavor profiles. Greater variety yields even more delicious meals!

Make Ahead Options

These Flank Steak Salad with Chimichurri Dressing ingredients are perfect for meal prep enthusiasts! You can prepare the marinade and marinate the steak up to 24 hours in advance, ensuring maximum flavor and tenderness. Simply follow the marinade instructions and refrigerate the steak in an airtight bag. Additionally, the chimichurri dressing can be made up to 3 days ahead; keep it stored in the fridge to maintain its freshness. To preserve the quality of the salad, assemble all ingredients just before serving to avoid sogginess. When ready to enjoy, grill the marinated steak and slice it before tossing with fresh greens and garnishes for a satisfying, ready-made meal that tastes just as delicious as when freshly prepared!

What to Serve with Flank Steak Salad with Chimichurri Dressing

To create a delightful feast that perfectly complements your vibrant flank steak salad, consider these delicious pairings.

Creamy Mashed Potatoes: Their buttery richness balances the zesty chimichurri, making for a comforting side dish that everyone loves.
Grilled Vegetable Medley: Freshly charred veggies like zucchini, bell peppers, and asparagus enhance the garden-fresh vibe of your salad.
Quinoa Salad: A nutty quinoa salad adds a lovely chewy texture, plus it’s a great source of protein to keep you satisfied.

For a delightful twist, you can serve the quinoa with a light citrus dressing. This brings out the salad’s flavors while adding a refreshing note.

Crispy Garlic Bread: Crunchy garlic bread pairs beautifully, offering a satisfying crunch that makes each bite even more enjoyable.
Chilled White Wine: A crisp Sauvignon Blanc or a light Pinot Grigio perfectly complements the flavors of the grilled steak and bright salad.
Lemon Sorbet: As a light dessert option, it cleanses the palate and wraps up the meal with a refreshing burst of citrus.

These options not only enhance your main dish but also create a well-rounded dining experience that resonates with summer vibes.

How to Store and Freeze Flank Steak Salad

Fridge: Store any leftover flank steak salad in an airtight container for up to 1 day. Avoid adding excess dressing to prevent sogginess.

Freezer: For longer storage, freeze the marinated flank steak before cooking. It can last up to 3 months in a sealed bag. Thaw in the fridge before grilling.

Reheating: To reheat leftover steak, use a skillet over medium heat until warmed through, or briefly microwave, ensuring it doesn’t dry out.

Dressing Storage: Keep chimichurri dressing in a separate airtight container in the fridge for up to one week for the freshest flavor when drizzled over your Flank Steak Salad.

Flank Steak Salad Variations

Feel free to personalize this delightful salad to fit your taste and dietary needs!

Steak Swap: Use skirt steak, hanger steak, or flat iron steak for a different flavor while still enjoying that juicy bite.
Dress It Up: Instead of chimichurri, try a tangy blue cheese dressing or a fresh balsamic vinaigrette to change things up.
Veggie Boost: Incorporate seasonal vegetables like zucchini or bell peppers for added crunch and nutrition.
Creamy Touch: Crumbled feta or goat cheese can bring a rich creaminess that pairs beautifully with the other ingredients.
Keto-Friendly: Replace yellow sweet corn with charred bell peppers for a low-carb option while keeping the sweetness intact.
Spicy Kick: Add sliced jalapeños or a drizzle of sriracha for an extra heat that complements the marinade.
Herb Swap: Use fresh basil or mint instead of parsley or cilantro for a lively twist on the classic herb flavors.
Make It Meatless: For a vegetarian adaptation, try using marinated grilled portobello mushrooms in place of the steak. They hold the marinade beautifully and add a hearty texture!

Embrace your creativity as you mix and match ingredients! If you’re craving a tasty side, consider pairing it with a refreshing Cucumber Strawberry Salad or a classic Mandarin Orange Salad for a well-rounded meal. Happy cooking!

Flank Steak Salad with Chimichurri Dressing Recipe FAQs

How should I select ripe ingredients for my Flank Steak Salad?
Absolutely! When picking your ingredients, choose avocados that yield slightly to gentle pressure for creaminess. Cherry tomatoes should be vibrant and firm without dark spots. As for corn, fresh kernels should be plump and sweet; look for bright yellow color. For the steak, select a cut that is bright red with minimal marbling, ensuring the best flavor and tenderness.

What are the best storage methods for leftovers?
Very! Store any leftover flank steak salad in an airtight container in the refrigerator for up to 1 day. To keep it fresh, avoid adding too much dressing, as this can lead to sogginess. If you’re looking to save the ingredients separately, you can store the grilled steak, salad greens, and dressing in separate containers.

Can I freeze the flank steak for later use?
Yes! To freeze flank steak, marinate it in your seasoning and place it in a resealable bag, then remove as much air as possible. You can freeze it for up to 3 months. When you’re ready to use it, just thaw in the fridge overnight before grilling. This method locks in flavor and keeps the meat tender.

What should I do if my flank steak becomes tough?
If your flank steak turns out tough, it might be due to overcooking or not slicing against the grain. Make sure to monitor the internal temperature, aiming for medium-rare around 135°F. If you encounter tough slices, try marinating them for additional tenderness and serve them with plenty of chimichurri sauce, which helps to enhance the overall experience.

Are there any dietary cautions with this recipe?
Yes! While this Flank Steak Salad is gluten-free and low-carb, be mindful if you have allergies. The marinade includes soy sauce and Worcestershire sauce, which may contain gluten; check labels for allergy information. If serving to pets, avoid giving them the marinated steak, especially due to garlic and onions, which can be harmful to them.

How long can I store the chimichurri dressing?
The chimichurri dressing can be stored in an airtight container in the fridge for up to one week. The flavors will intensify over time, making it even tastier. Don’t forget to give it a good shake or stir before drizzling it over your salad!