This grilled flank steak salad is the perfect balance of bold and fresh. Juicy, char-grilled steak meets crisp greens, ripe tomatoes, tangy blue cheese, and a kiss of balsamic glaze. It’s hearty enough to satisfy, yet light enough to leave room for dessert—especially when paired with a rich Cabernet Sauvignon and a bite of dark chocolate to finish.
Ingredients for the Salad
- 1 lb flank steak
- Salt & freshly ground black pepper
- 1 tsp garlic powder
- 5 oz mixed greens (arugula, spinach, or spring mix)
- 1 cup cherry tomatoes, halved
- 1/3 cup crumbled blue cheese
- 1/4 small red onion, thinly sliced
- 1/2 avocado, sliced (optional but delicious)
Ingredients for the Dressing
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1/2 tsp Dijon mustard
- Pinch of salt & pepper
- Store-bought balsamic glaze for drizzling
Directions
- Prep the Steak:
Pat flank steak dry. Season generously with salt, pepper, and garlic powder on both sides.
- Grill the Steak:
Heat a grill or grill pan over medium-high heat. Grill steak for 4–5 minutes per side (medium-rare to medium). Let rest for 5–10 minutes, then slice thinly against the grain.
- Make the Dressing:
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Assemble the Salad:
In a large bowl or on individual plates, layer the greens, tomatoes, red onion, avocado, and blue cheese. Top with sliced steak.
- Finish & Serve:
Drizzle with homemade dressing and a light swirl of balsamic glaze. Serve immediately with a glass of Cabernet Sauvignon.