Description

This flavorful steak salad recipe combines perfectly grilled flank steak with fresh vegetables and a tangy balsamic dressing, creating a balanced and delicious meal ideal for lunch or dinner. The steak is marinated and cooked to juicy perfection, complemented by crisp romaine lettuce, sweet corn, ripe avocados, and tangy feta cheese for a satisfying and healthy dish.

Ingredients

Scale

Steak and Marinade

1 lb. flank steak (New York strip or sirloin also work)
¼ cup olive oil
¼ cup balsamic vinegar
1 tbsp low-sodium soy sauce (for gluten free use tamari or coconut aminos)
2 cloves garlic (finely chopped)
1 tsp crushed red pepper flakes

Dressing

¼ cup balsamic vinegar
2 tsp honey
1 clove garlic (minced)
2 tsp Dijon mustard
½ tsp kosher salt
½ tsp Italian seasoning (store-bought or homemade)
Freshly ground black pepper (to taste)
6 tbsp olive oil (¼ cup + 2 tbsp)

Salad Ingredients

2 ears corn (shucked)
4 cups shredded romaine lettuce (iceberg or spring mix also work)
1 cup halved cherry tomatoes
2 large avocados (sliced, or use guacamole)
½ red onion (thinly sliced)
½ cup crumbled feta cheese

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Instructions

Marinate the Steak: In a bowl, combine ¼ cup olive oil, ¼ cup balsamic vinegar, 1 tbsp low-sodium soy sauce, 2 finely chopped garlic cloves, and 1 tsp crushed red pepper flakes to create the marinade. Place the flank steak in a shallow dish or resealable bag, pour the marinade over it ensuring the steak is well coated, and refrigerate for at least 1 hour or up to 4 hours to tenderize and infuse flavor.
Cook the Steak and Corn: Preheat a grill or stovetop grill pan over medium-high heat. Grill the corn ears until charred and tender, about 10 minutes turning occasionally. Remove corn and set aside. Next, grill the marinated steak for about 4-5 minutes per side for medium-rare, or adjust cooking time for desired doneness. Remove steak from heat and allow it to rest for 5-10 minutes before slicing thinly against the grain.
Prepare the Dressing and Assemble the Salad: Whisk together ¼ cup balsamic vinegar, 2 tsp honey, 1 minced garlic clove, 2 tsp Dijon mustard, ½ tsp kosher salt, ½ tsp Italian seasoning, freshly ground black pepper to taste, and 6 tbsp olive oil until emulsified. Cut the grilled corn off the cob. In a large salad bowl, combine shredded romaine lettuce, halved cherry tomatoes, sliced avocados, thinly sliced red onion, and crumbled feta cheese. Add sliced steak and corn kernels on top, then drizzle with the balsamic dressing and toss gently to combine before serving.

Notes

For a gluten-free option, use tamari or coconut aminos instead of soy sauce in the marinade.
The steak can be replaced with New York strip or sirloin if preferred.
Allowing the steak to rest after grilling helps retain its juices.
Feel free to substitute romaine with iceberg or spring mix lettuce based on preference.
Avocados can be sliced fresh or substituted with prepared guacamole.
Adjust the level of crushed red pepper flakes in the marinade according to heat tolerance.