Grilled Flank Steak Salad

This Grilled Flank Steak Salad is a perfect fresh and delicious meal everyone will enjoy. Juicy marinated steak grilled to perfection, plenty of veggies and a little heat from the creamy Sriracha dressing. This will be a grilling season staple!

Ingredients:

• 1 1/2 - 2 lb flank steak  
• 1/2 c olive oil  
• 1/4 c lime juice freshly squeezed  
• 3 garlic cloves minced  
• 1 T cilantro chopped  
• 1 T Worcestershire sauce  
• 1/4 tsp crushed red pepper  
• 1/2 tsp cumin  
• ½ tsp pepper  
• ½ tsp sea salt  

• 1/3 c mayonnaise  
• 1/2 T red wine vinegar  
• 2 tsp lemon juice  
• 1½ T olive oil  
• 1-2 T sriracha  
• 1 garlic clove minced  
• 2 tsp honey  
• ½ tsp pepper  
• ½ tsp sea salt more or less to taste  

• 10 oz Romaine lettuce, chopped approx. 7 -8 cups  
• 1/4 c red onion thin sliced  
• 10 oz. grape tomatoes halved  
• 1 c queso fresco (cotija will work too)  
• ¼ c cilantro, chopped  
• optional: cubed avocado, corn, sliced radishes, etc.

Cooking:

1. Marinate the Steak: Whisk together all of the marinade ingredients well. Place your flank steak into a large ziplock bag and pour the marinade over the steak. Seal the bag, removing any excess air and then rub the marinade into the steak gently. Place the bag into the refrigerator and refrigerate for at least 2 hours and up to 24 hours.  
2. Prepare the Dressing: Whisk together all of the dressing ingredients, adding the sriracha last so you can adjust the heat to your own liking. Add a tablespoon of water or two if you need to thin it out. Adjust seasoning and then chill until ready to serve.  
3. Grill The Steak: Preheat your grill to medium high heat, approximately 450°F. Remove your steak from the marinade allowing any excess liquid to drain off. Place the steak on preheated grill and allow to cook 3-5 minutes per side, and then check the internal temperature. Continue to cook or remove based on your doneness preference: Temperature should read 145°F for medium rare beef, 160°F for medium, and 170°F for well done. Keep in mind that beef’s internal temperature will continue to rise, even after it’s removed from the grill.  
4. Remove steak when done to your liking and allow to rest for 5 minutes before slicing. Slice the meat against the grain!  
5. Assemble the Salad: Add the greens, chopped vegetables and cheese to a large bowl or dish. Top with sliced steak and sprinkle extra chopped cilantro over top. Dress as desired and enjoy! 

Notes:

• Marinate your flank steak for at least 2 hours. Since flank steak is a leaner cut, it can be tough if you don't prepare it properly. Marinating for about 2-6 hours can help break down some of the tougher fibers and help make it much more tender when cooked.  
• Cut your steak against the grain. This makes for the most tender slices of the meat by breaking down the tough fibers. This just means to cut the opposite direction of the lines (connective tissue) that run across the steak.  
• Rest your meat before slicing. This will allow for the juices to redistribute themselves evenly and to the center of the cut of meat. It will help your meat retain the most juiciness!

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat. 
• Separate raw meat from other foods. 
• Wash all cutting boards, utensils, and dishes after touching raw meat. 
• Do not reuse marinades used on raw foods. 
• Wash all produce prior to use. 
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes. Cook Ground Beef to 160°F as measured by a meat thermometer. 
• Refrigerate leftovers promptly. 

For more information on degree of doneness and other cooking tips. 

For more information on safe food handling and beef safety.