Go Back
+ servings
A forkful of flank steak salad taken from a platter.
Print SAVE Pin
5 from 2 votes

Flank Steak Salad

This flank steak salad with chimichurri dressing is marinated, grilled on the stovetop until juicy and tender, and then served on a bed of lettuce, tomatoes, avocado, and sweet corn.  It's refreshing and satisfying, making the perfect summer salad!
Course:Main Course
Prep Time 20 minutes
Cook Time 8 minutes
Marinade time 2 hours
Total Time 2 hours 28 minutes
Servings 3 people
Calories703.9 kcal
Cost $ 4.50 per person


  • 1 grill mark cast-iron skillet or griddle
  • 1 tongs
  • 1 platter
  • 1 cutting board
  • 1 Chef's knife
  • 1-gallon Ziploc bag


Garlic Honey Marinade

  • ½ cup olive oil or vegetable oil
  • 1 ½ teaspoon Kosher salt
  • 1 ½ teaspoon black pepper
  • cup honey or maple syrup or agave. For a keto salad, use sugar-free maple syrup
  • 2 tablespoon Worcestershire sauce
  • 3 tablespoon red wine vinegar balsamic or apple cider vinegar
  • 6 cloves garlic minced or 1 tablespoon of garlic powder
  • 1 tablespoon Dijon mustard
  • 1 teaspoon hot sauce or sriracha
  • 3 tablespoon chopped parsley or cilantro


  • 1 ½ pounds flank steak or skirt steak


  • 1-2 tablespoon chopped parsley or cilantro


  • cup chimichurri sauce it can be store-bought, or a homemade one
  • 2 hearts Romaine lettuce cleaned and chopped (or Spring mix blend or mixed greens)
  • 1 whole avocado sliced thin
  • ½ cup cherry tomatoes cut in half
  • cup yellow sweet corn kernels canned and drained/rinsed (or grilled corn) -- If you are on a keto diet, replace it with chopped fresh or charred sweet bell peppers.
  • ¼ cup red onion finely sliced (or shallots)
  • 1 lime cut in half and grilled on the griddle or cast iron pan (or lemon)


  • 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!

Recipe Video

Recipe Notes

  • FOR RAW STEAK: Frozen flank steak can be stored for up to 4 months – or longer if vacuum-sealed in thick plastic. Refrigerate raw flank steak for up to 4 days.
  • FOR COOKED FLANK STEAK: Cooked leftovers keep well in the fridge for up to 3 days in an airtight container. As for the veggies and chimichurri, they keep well separately for up to 1-2 days. 
  • FLANK STEAK SALAD LEFTOVER keeps nicely in a single container for one day (do not add excess chimichurri or your salad will become mushy). 
  • TO REHEAT, place the steak on a deep dish, add a tablespoon of water or broth on top, cover with plastic wrap, and heat in the microwave on low at 30-second intervals until hot. Let it cool down a little, add to a bed of salad, and top with chimichurri.


Calories: 703.9kcal | Carbohydrates: 20.2g | Protein: 53.1g | Fat: 46g | Saturated Fat: 9.9g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 21.5g | Cholesterol: 138.3mg | Sodium: 1830.6mg | Potassium: 1426.1mg | Fiber: 7.4g | Sugar: 5.2g | Vitamin A: 2890IU | Vitamin C: 31.5mg | Calcium: 154.3mg | Iron: 5.9mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.