Flank Steak Salad
Looking for a quick and healthy dinner option that doesn't skimp on flavor? This Flank Steak Salad is here to save the day!
Ingredients
For the Steak
- 2 lbs Flank Steak
- 2 TBSP olive oil
- 2 TBSP lime juice
- 1.5 TBSP soy sauce (use coconut aminos for a GF option)
- Several turns of fresh ground pepper & salt
- 1 TBSP chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp cumin
For the Salad
- Mixed greens washed and chopped
- Cucumber
- Tomatoes
- Chopped walnuts
- Balsamic glaze
Instructions
- Into a gallon-size zip lock bag, mix olive oil, lime juice, soy sauce, and seasonings. Massage the bag to combine the ingredients.
- Add the steak and massage so the marinade completely covers the steak.
- Allow steak to marinade for at least 30 minutes up to 12 hours in the fridge.
- Remove steak from the fridge for 30 minutes before cooking.
- Heat oven to 420°, bake 13-16 mins then broil on high for 2 mins. Internal temp should be 145-150 and cooking time will vary depending on the size of your steak.
- Allow steak to rest for 5 minutes before slicing against the grain.
- Combine lettuce, cucumber, and tomatoes.
- Top with the sliced steak.
- Add chopped walnuts and balsamic glaze.
Notes
If you or someone you are cooking for has a gluten sensitivity or allergy, please be vigilant in checking all ingredients for potential gluten content and choose certified gluten-free options when in doubt. As always, if you have any specific dietary concerns or restrictions, it's advisable to consult with a healthcare professional or registered dietitian.