Introduction to Grilled Flank Steak Salad
Why Grilled Flank Steak Salad is a Must-Try for Food Lovers
If you're searching for a flavorful and satisfying dish that combines health with comfort, look no further than grilled flank steak salad with corn. This dish is a delightful harmony of textures and flavors, featuring juicy, grilled steak paired with fresh salad ingredients, sweet corn, and a zesty chimichurri dressing. It’s not just a meal; it’s an experience!
Flank steak is not only versatile but also packed with protein, making it a fantastic option for those following an active lifestyle. It absorbs marinades beautifully, providing your taste buds a burst of smoky, spicy goodness with every bite. Did you know that grilling can also enhance the nutrients in vegetables? The grill brings out fresh flavors in corn, tomatoes, and greens, creating a colorful, appetizing salad.
Perfect for a quick weeknight dinner or gathering with friends—this grilled flank steak salad is easily adaptable, allowing you to personalize it with your favorite toppings. Whether you’re in the mood for adding different cheeses or incorporating other seasonal vegetables, the possibilities are endless! Embrace the grill this season and share a recipe that will surely impress everyone at your table.
Ingredients for Grilled Flank Steak Salad
Key Ingredients for the Steak
The star of this dish is the grilled flank steak, which is packed with flavor and tenderness when properly prepared. You’ll need about 2 lbs of flank steak paired with olive oil and the zesty juice of a couple of limes. Don’t forget the seasoning—coarse sea salt, smoked paprika, chipotle chili powder, ground coriander, ground cumin, and minced garlic will elevate your steak to perfection. Finish it off with a sprinkle of fresh chopped cilantro for that bright taste.
Essential Components for the Salad
Creating a vibrant salad is easy with the right ingredients. You’ll want about 8 to 10 cups of spring greens as your base. Add visual appeal and taste with 10 to 12 halved cherry tomatoes, 1 sliced large avocado, and 1 small sliced red onion. To bring it all together, some crumbled feta, blue, or gorgonzola cheese provides a delightful creaminess.
Vibrant Flavors in the Chimichurri Dressing
No grilled flank steak salad is complete without a bold dressing! The chimichurri sauce is made from a mix of fresh cilantro and parsley, combined with avocado, lime juice, and garlic. A touch of salt and a drizzle of olive oil will tie it all together, while optional chili pepper flakes can add just the right amount of kick. This dressing not only complements the steak but also enhances the freshness of the salad.
For more insights on ingredients, consider checking out reputable resources such as The Spruce Eats or Food Network. They often provide great tips on ingredient selection and preparation.
Step-by-step preparation of Grilled Flank Steak Salad
Creating a grilled flank steak salad that will impress your friends and family is a rewarding experience! This dish takes a bit of prep work, but trust me, every step is worth it. Let’s dive in!
Marinating the flank steak
To kick off your culinary adventure, start by marinating the flank steak. This step infuses flavor into the meat, ensuring a juicy and delicious result.
- Ingredients Needed: 1 large flank steak, olive oil, lime juice, sea salt, smoked paprika, chipotle chili powder, ground coriander, ground cumin, and minced garlic.
- Instructions: In a large casserole or baking pan, place the flank steak. Drizzle with olive oil and squeeze the juice of 2 to 3 limes over the top. Generously sprinkle sea salt, smoked paprika, chili powder, coriander, and cumin. Add in the minced garlic and chopped cilantro, rubbing everything into the steak like a mini massage. Cover and refrigerate for 30 to 45 minutes to let those flavors mingle.
Preparing the salad toppings
While your steak is soaking up the goodness of its marinade, turn your attention to the salad toppings. Freshness is key here!
- Ingredients Needed: Corn, butter, spring greens, cherry tomatoes, avocado, red onion, and cheese.
- Instructions: Start by boiling 2 to 3 ears of corn in a medium pot for about 10 minutes. Once cooked, let it cool slightly before rubbing it with butter and seasoning it with salt, smoked paprika, and chili powder. Slice your cherry tomatoes, avocado, and red onion, then set everything aside. Finally, fill a large salad bowl or platter with 8 to 10 cups of spring greens. Voila!
Making the avocado chimichurri dressing
No grilled flank steak salad is complete without a zesty dressing! This avocado chimichurri not only adds flavor but also introduces a lush creaminess.
- Ingredients Needed: Fresh cilantro, parsley, avocado, lime juice, garlic, salt, and olive oil.
- Instructions: Combine all dressing ingredients in a food processor. Pulse for 30 seconds to a minute until you achieve a smooth consistency. Taste and adjust seasoning if needed. If it's too thick, add a little more olive oil or lime juice to reach your desired texture.
Grilling the steak and corn
Now it’s time for the fun part: grilling! The high heat will lock in those flavors beautifully.
- Instructions: Preheat your grill to around 600°F. Once ready, place the flank steak in the center and position the corn on the sides. Grill the steak for 4 to 6 minutes per side, depending on thickness. For a medium doneness, aim for an internal temperature of 145°F. Keep turning the corn occasionally until it’s nicely charred all over.
Assembling the salad masterpiece
After grilling, allow the steak to rest before slicing. This step keeps the juices from running out—you want every bit of flavor in your salad!
- Instructions: Use a sharp knife to slice the steak against the grain into thin strips, then chop into smaller pieces. Cut the kernels off the grilled corn cobs and into a bowl. In your salad bowl, layer the grilled corn, red onion, tomatoes, cheese, and avocado, finishing with the sliced steak on top. Drizzle generously with your chimichurri sauce and sprinkle freshly chopped cilantro if desired. Serve immediately while the steak is warm, maybe with a side of crusty bread to mop up all the delicious flavors!
By following these steps, you're well on your way to enjoying a truly memorable grilled flank steak salad with corn. Engage your senses and don’t forget to savor each bite! If you're interested in elevating your grilling game, you might want to check out this grilling guide for more tips.
Happy grilling!
Variations of Grilled Flank Steak Salad
Spicy Grilled Flank Steak Salad
If you love a little kick, consider adding spicy elements to your grilled flank steak salad! Enhance the rub with extra chipotle chili powder or drizzle on some sriracha or hot sauce for a flavorful punch. You can even toss in fresh jalapeños for raw heat, adding a delightful crunch and flavor. Pair this spiced-up salad with a cooling avocado dressing to balance the heat—a perfect duo for those hot summer days.
Vegetarian Alternative with Grilled Veggies
For a fresh twist, create a vegetarian alternative featuring grilled vegetables instead of steak. Think zucchini, bell peppers, and asparagus, marinated in olive oil and spices, then grilled to perfection. This will provide a savory, smoky flavor that complements the fresh greens and corn beautifully. Top your salad with creamy feta cheese or hummus for added richness. This variation ensures everyone at the table, regardless of dietary preferences, can enjoy a delicious, satisfying meal!
For more great salad ideas, check out the benefits of seasonal vegetables or get inspired by creative salad dressings.
Cooking tips and notes for Grilled Flank Steak Salad
How to achieve perfect steak doneness
Achieving the right level of doneness for your flank steak is key to making a standout grilled flank steak salad. For medium doneness, aim for an internal temperature of 145°F. Using a meat thermometer can take the guesswork out of cooking, ensuring your steak is juicy and flavorful. Remember to grill each side for about 4 to 6 minutes, adjusting based on thickness; with practice, you'll nail it every time!
Importance of resting the steak
Don’t skip the resting step! After grilling, let your steak rest for at least 5-10 minutes. This allows the juices to redistribute, making each slice tender and delicious. Trust me, this makes all the difference in texture and taste. For more tips on steak preparation, check out resources from the American Meat Science Association. Enjoy your meal!
Serving Suggestions for Grilled Flank Steak Salad
Ideal Pairings and Side Dishes
For a perfect accompaniment to your grilled flank steak salad, consider serving it with crusty artisan bread or a side of roasted vegetables. A refreshing cucumber salad dressed with lemon can enhance the meal's brightness. To elevate the experience, opt for a chilled sparkling water infused with a splash of lemon or mint.
Presentation Tips to Wow Your Guests
Presentation is key! Use a large, colorful platter to showcase your salad. Layer the ingredients thoughtfully, placing the vibrant cherry tomatoes and sliced avocado in an eye-catching arrangement. Drizzle the chimichurri sauce artistically over the top or serve it on the side in a small bowl for a pop of color. Fresh herbs like cilantro sprinkled on top add a final touch that’s sure to impress your guests. For more tips on enhancing your dish's presentation, check out this guide here.
Time Breakdown for Grilled Flank Steak Salad
Preparation time
You'll need about 45 minutes to prep, which includes marinating the flank steak and chopping salad ingredients. It's a great time to let those flavors meld.
Cooking time
The cooking process is quick—just 10 minutes on the grill for that perfectly charred steak and corn. You’ll be surprised at how easily everything comes together!
Total time
In total, you're looking at around 55 minutes from start to finish, making this a fantastic weeknight dinner option that’s both delicious and impressive. Perfect for a gathering or just a cozy night in!
For more on easy meal prep tips, check out this guide on meal preparation. Don’t forget to grab your favorite salad bowl and enjoy the vibrant colors of your grilled flank steak salad!
Nutritional Facts for Grilled Flank Steak Salad
Calories
Each serving of this grilled flank steak salad contains approximately 874 calories. While that might sound high, remember that this salad is packed with wholesome ingredients offering essential nutrients.
Protein
You'll enjoy about 58 grams of protein in this delicious dish, primarily from the flank steak. Protein is crucial for muscle repair and growth, especially for those who lead an active lifestyle.
Carbohydrates
This salad boasts around 33 grams of carbohydrates, thanks to ingredients like corn and vegetables. It's a great way to enjoy a balanced meal without sacrificing flavor or nutrition!
For more details on healthy eating and recipes, check out The Dietary Guidelines for Americans or explore Nutritional Science.
FAQs about Grilled Flank Steak Salad
Can I use a different cut of beef?
Absolutely! While flank steak is perfect for its flavor and tenderness, you can easily substitute it with other cuts like skirt steak, sirloin, or ribeye. Each will offer a unique taste and texture, so choose one that best fits your preference and budget.
What if I don’t like cilantro?
No problem at all! If cilantro isn't your cup of tea, you can replace it with parsley or basil in both the marinade and chimichurri dressing. These herbs bring their own wonderful flavors to the grilled flank steak salad while keeping it fresh and tasty.
How long can I store leftovers?
Leftovers can be a lifesaver! You can store your grilled flank steak salad in an airtight container in the fridge for up to 3 days. Just be aware that the greens may wilt over time, so it’s best to store the dressing separately if you plan on enjoying it later. Want tips on how to safely store cooked meats? Check out USDA guidelines.
Conclusion on Grilled Flank Steak Salad
This grilled flank steak salad is the perfect dish for a summer evening or a hearty lunch. With flavors that pop from the grilled corn and chimichurri, each bite is a celebration! Try it, and you’ll find it’s both satisfying and nourishing—your taste buds will thank you! For more salad inspiration, check out this article on nutrient-packed salads.
Grilled Flank Steak Salad with Corn
Equipment
- grill
- food processor
- large casserole or baking pan
- medium-sized pot
- sharp carving knife
Ingredients
Grilled Flank Steak
- 2 lbs flank steak large
- 2 to 3 tablespoon olive oil
- 2 to 3 pcs limes juiced
- coarse sea salt
- 2 teaspoon smoked paprika
- 2 teaspoon chipotle chili powder
- 1.5 teaspoon ground coriander
- 1 teaspoon ground cumin
- 6 pcs garlic cloves minced
- 3 tablespoon fresh cilantro chopped
Corn
- 2 to 3 pcs ears of corn
- 1 tablespoon butter
- salt
- smoked paprika
- chipotle chili powder
Salad
- 8 to 10 cups spring greens
- 10 to 12 pcs cherry tomatoes halved
- 1 pcs large avocado sliced
- 1 pcs small red onion sliced
- 0.5 cup crumbled feta cheese or blue or gorgonzola
Chimichurri Dressing
- 1 bunch fresh cilantro
- 1 bunch fresh parsley
- 1 pcs avocado
- 1 pcs lime juiced
- 4 to 5 pcs garlic cloves
- 1 teaspoon salt
- ⅓ cup olive oil
- 1 teaspoon chili pepper flakes optional
Instructions
Marinating the Steak
- Prepare the flank steak first. Place the steak into a large casserole or baking pan. Drizzle all over with olive oil and squeeze the juice of 2 to 3 limes. Season the steak generously with sea salt, smoked paprika, chili powder, coriander, and cumin. Add the minced garlic and cilantro and rub the seasonings into the steak very well. Cover the steak and place into the refrigerator to marinate for 30 to 45 minutes.
Preparing the Salad Toppings
- Meanwhile, prepare the remaining salad ingredients. For the corn, bring a medium-sized pot of water to a boil, add the corn and cook it for 10 minutes. Remove it from the water onto a tray, then rub the butter all over. Season the corn lightly with salt, smoked paprika, and chili powder. Set aside.
- Slice the tomatoes, avocado, and red onion, then set aside. Fill a large salad bowl or platter with the spring greens.
Avocado Chimichurri Dressing
- Place all the chimichurri ingredients into a food processor: cilantro, parsley, avocado, lime juice, salt, garlic, and olive oil. Pulse for 30 seconds to a minute, until a smooth dressing forms.
Grilling the Steak
- Preheat your outdoor grill to 600F over high heat for about 10 minutes. Once the grill grates are extra hot, add the flank steak in the center and place the corn on the sides. Grill the steak for 4 to 6 minutes per side, depending on thickness. Close the grill lid to cook the steak faster. For medium doneness, cook the steak to 145F. Check the temperature using a meat thermometer. Turn the corn every couple of minutes until it’s lightly charred all over.
Assembling the Steak Salad
- Allow the grilled steak to rest on a carving board for at least 5 to 10 minutes. Then, use a sharp carving knife and slice the beef into thin slices, cutting against the grain. Cut the strips into smaller pieces for the salad.
- Place the grilled corn into a bowl and use a knife to cut away the kernels from the cob.
- To assemble the salad, layer the grilled corn, red onion, tomatoes, and cheese over the spring greens. Add the sliced avocado on top. Add the grilled, sliced flank steak on top.
- Dress the salad with the prepared chimichurri sauce. If the sauce is too thick, thin it out with more olive oil and lime juice. Sprinkle freshly chopped cilantro over top, if desired. Serve the salad while the steak is still warm, with a side of sliced baguette.
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