Prepare the Flank Steak Marinade: To start, make sure your steak is completely thawed! Then prepare our simple flank steak salad marinade.
In a gallon Ziploc bag, combine all of the ingredients for the marinade (olive oil, red wine vinegar, salt, pepper, honey, Worcestershire sauce, garlic, Dijon mustard, hot sauce, and parsley).
Zip the top and toss the marinade mixture gently until the salt is dissolved. Then, place the flank steak in the marinade. Make sure to press out any excess air from the bag and seal it tightly.
Using your hands, massage the marinade around the flank steak for an even coating. Chill in the fridge for at least 2 hours to up to 24 hours. But remove the bag from the fridge 30 minutes before cooking so it will cook evenly. Meanwhile, clean and preheat your grill (see below)!
NOTE: If you prefer to not marinate the meat before grilling, tenderize the thawed steak by placing plastic over the meat on a cutting board. Then use the rough edge of a meat mallet to lightly pound the meat on both sides. Pat the meat dry with paper towels and season both sides well using this homemade keto taco seasoning!
Grill Flank Steak: To cook flank steak on a grilling pan (STOVETOP), heat a large grill mark cast-iron skillet or griddle over medium-high heat until sizzling hot.
Spray the bottom with no-stick cooking spray or oil it with a brush. Add the meat and cook for 4-5 minutes on each side, depending on the thickness of your steak and the level of doneness you want.
To get checkboard grilling marks, rotate the steak 45 degrees after 2 minutes.
Use a meat thermometer to take the internal temp. It must reach 125° F (52°C) for rare or 135° F (57°C) for medium-rare. But remember to take the meat out of the grill when it has reached a temperature that is 5 degrees BELOW the temps mentioned above because the meat will continue to cook after being removed from the grill.
TIP: While your meat is grilling, add some corn to the grill. Cut a lime in half and grill it until you see char marks. The juice from grilled lime will add great depth to your steak salad!
Let the Grilled Steak Rest for 5 Minutes: After grilling, transfer your flank steak for salad to a platter where it can catch the dripping. Tent your steak with foil to keep it warm and retain/distribute the juices while it rests for 5 minutes.
Slice the Flank Steak Thinly, into ¼-Inch Strips, Against the Grain: After resting for 5 minutes, tented with foil, place the meat on a cutting board. Using a sharp knife, slice the flank steak thinly, into ¼ inch strips, against the grain. But make sure to cut the strips at a 45 degrees angle, not straight up and down.
NOTE: “Against the grain” means that your knife should be cutting the meat perpendicular to the lines of muscle (“grain”) that usually run along the length of the flank steak.
Make the Chimichurri Dressing: Follow this chimichurri sauce recipe and use it as a dressing for our grilled flank steak salad. You can replace it with a store-bought or homemade blue cheese dressing, balsamic vinaigrette, or ranch dressing. Assemble the Salad: Place the chopped romaine on a platter. Top the center with sliced flank steak. Arrange the corn kernels, onion, tomatoes, one of the grilled lime halves, and avocado slices around. Squeeze the juice of the remaining grilled lime half on top of the sliced steak and veggies.
Top the steak with 2-3 tablespoons of chimichurri. Sprinkle parsley on top of the steak and salad. Serve the remaining chimichurri in a side bowl. Enjoy!