Flank steak salad

Darci Juris


Sometimes, you just crave a good steak. But I like to combine mine with vegetables as well, and what better way than with a yummy steak salad. A plethora of flavor in each bite from roasted red peppers, artichoke hearts, caramelized onions, cranberries, feta and avocado. Whoa! Delish!

Hint: Sometimes I don't even use a separate dressing, because the oils from the peppers and artichoke hearts flavor and dress it enough.


☆☆☆☆☆ 0 votes

4 servings
15 Min
30 Min


  • 1 large
    flank steak
  • 1 large
    romaine lettuce head, roughly chopped
  • 1 jar(s)
    roasted red peppers, drained and chopped
  • 1-2 jar(s)
    marinated artichoke hearts, drained and chopped
  • 1 small
    red onion, sliced
  • 1/4 c
    dried cranberries
  • 1/4 c
    feta cheese, crumbled
  • 1 large
    avocado, cut into chunks
  • 1/4 c
    steak rub/seasoning of your choice
  • 1/4 c
    olive oil, extra virgin
  • 1/4 c
    balsamic vinegar

How to Make Flank steak salad


  1. Preheat grill, and reduce to low heat.
  2. In a large frying pan, over medium-low heat, saute onions in about 1 tbsp olive oil, for approximately 20 minutes to caramelize them. When done, set aside.
  3. Season steak with steak rub on both sides.
    Coat grill with oil, and grill steak over low heat until steak is cooked to medium-rare (or your preferred temp). When done, let rest for 5-10 minutes, then cut into thin slices.
  4. To serve, dish up some of the lettuce onto a plate or in a bowl, and top with steak and remaining ingredients (red peppers, artichoke hearts, cranberries, cheese, grilled onions, avocados).
  5. Drizzle the salad with olive and balsamic vinegar.
  6. NOTE: You can either add all salad ingredients to a bowl and toss before serving, or have each ingredient separate and let each person choose which toppings work for them.

Printable Recipe Card

About Flank steak salad

Course/Dish: Beef Salads
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy

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