Eloise Moon If you think salads are just a side dish, this Flank Steak Salad will change your mind. Imagine tender slices of perfectly grilled beef resting over a bed of fresh greens, creamy avocado, and crunchy cucumbers, all drizzled with a lively jalapeño chimichurri. Every bite is bright, rich, and full of contrast — a salad that feels like a full, luxurious meal.
This dish brings together the best of both worlds: the freshness of a salad and the heartiness of a steak dinner. Whether you’re craving something wholesome after a long day, planning a special lunch, or looking for a high-protein, low-carb dinner idea, this recipe delivers big on flavor and satisfaction.
Let’s explore how to make this vibrant dish step-by-step, along with tips for perfect grilling, ingredient swaps, and storage tricks that keep it fresh for days.
What Is Flank Steak Salad?
Flank Steak Salad is more than just greens and meat — it’s a harmony of textures and flavors. The dish starts with flank steak, a lean cut known for its bold beefy taste. When grilled and sliced thinly against the grain, it becomes tender and juicy. Paired with mixed greens, avocado, cucumbers, and a homemade jalapeño chimichurri sauce, the salad turns into a complete, nutrient-dense meal.
It’s inspired by Argentine flavors (from the chimichurri) and modern healthy-eating trends, making it both exotic and approachable. You can enjoy it warm, chilled, or even as a meal prep favorite throughout the week.
Why You’ll Love This Flank Steak Salad Recipe
- Packed with Protein: Each serving offers around 35 grams of lean protein, ideal for fueling your body after a workout or long day.
- Low in Carbs, Big on Flavor: With greens and healthy fats instead of heavy starches, this salad fits many modern diets.
- Quick and Simple: You can prepare everything — marinade to serving — in less than 30 minutes.
- Visually Stunning: The contrast of pink steak, green herbs, and creamy avocado makes every plate picture-perfect.
- Versatile: Perfect for lunch, dinner, or entertaining guests outdoors.
- Naturally Gluten-Free: Great for those avoiding gluten or processed carbs.
This is one of those recipes that make healthy eating not only easy but exciting.
Ingredients You’ll Need
You can find all these ingredients in your local grocery store. Freshness is key to making this salad shine.
For the Steak
- 1½ to 2 pounds flank steak
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
For the Jalapeño Chimichurri
- 1 cup fresh cilantro, finely chopped
- 1 cup flat-leaf parsley, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon kosher salt
- Juice of ½ lime (optional for extra brightness)
For the Salad
- 5 ounces mixed salad greens
- 1 ripe avocado, sliced
- ½ cucumber, thinly sliced
- Optional toppings: roasted cherry tomatoes, feta, or microgreens
Yields: 4 servings
Step-by-Step Guide: How to Make the Perfect Flank Steak Salad
Step 1: Prepare and Marinate the Steak
Combine olive oil, salt, pepper, garlic powder, and onion powder in a small bowl. Rub this mixture evenly over the steak, coating both sides. Allow it to rest at room temperature for about 20 minutes.
Marinating not only infuses flavor but also helps tenderize the meat. If you have extra time, refrigerate it for up to 8 hours.
Step 2: Make the Jalapeño Chimichurri
In a food processor or blender, combine cilantro, parsley, jalapeño, garlic, olive oil, vinegar, and salt. Pulse until you get a coarse, sauce-like texture. You can add lime juice for extra acidity.
This sauce brings life to the entire dish — herbal, tangy, and just the right amount of heat.
Step 3: Grill the Steak
Preheat your grill or grill pan to medium-high. Brush a little oil on the grates to prevent sticking.
Grill the flank steak for 4–5 minutes per side for medium-rare or longer to your desired doneness. The internal temperature should reach 130–135°F (54–57°C) for perfect tenderness.
Step 4: Rest and Slice
Transfer the steak to a plate, cover loosely with foil, and rest for 10 minutes. This step lets the juices redistribute, keeping the meat juicy. Slice thinly against the grain for maximum tenderness.
Step 5: Assemble the Salad
Arrange the salad greens on a large platter or in individual bowls. Add sliced avocado, cucumber, and your favorite toppings. Lay the steak strips across the greens and drizzle generously with chimichurri.
Step 6: Serve and Enjoy
Serve immediately while the steak is warm, or chill it for a refreshing cold version. Drizzle extra chimichurri on top if you love bold flavors.
Kitchen Tools You’ll Need
- Grill or grill pan
- Tongs
- Cutting board and sharp knife
- Small mixing bowl
- Food processor or blender
- Meat thermometer
- Serving platter or large salad bowl
No special gadgets — just your basic kitchen essentials.
Tasty Variations to Try
This recipe is endlessly flexible. Here are a few ways to make it your own:
- Add roasted cherry tomatoes: For a sweet-tangy pop.
- Top with goat cheese or feta: Adds creaminess and a salty kick.
- Use baby spinach or arugula: For a peppery, fresh flavor.
- Add grilled corn or red onions: Introduces smoky depth.
- Swap flank steak for skirt steak or tri-tip: Equally flavorful cuts that work beautifully.
- Vegetarian twist: Substitute grilled portobello mushrooms or tempeh with the same chimichurri.
Common Mistakes to Avoid
- Skipping the rest time: Resting allows the juices to settle — slice too soon, and you’ll lose them.
- Cutting with the grain: Always slice against the grain to keep the steak tender.
- Overcooking: Flank steak can dry out quickly. Medium-rare to medium is ideal.
- Under-seasoning: Flank steak needs bold flavors — don’t be shy with spices.
- Overdressing greens: Add chimichurri just before serving to avoid soggy leaves.
Small details make a huge difference in texture and taste.
Presentation Tips
- Serve on a wooden board or wide platter for a rustic, restaurant-style look.
- Fan out the steak slices for an attractive display.
- Garnish with lime wedges, fresh herbs, or microgreens.
- Sprinkle a touch of sea salt over the finished salad — it enhances every bite.
A visually stunning presentation turns a simple dish into something special.
Make-Ahead and Storage Tips
- Marinate steak ahead: Up to 24 hours in the fridge.
- Make chimichurri in advance: Lasts 4–5 days refrigerated in a sealed jar.
- Store steak separately: Sliced steak keeps 3–4 days in an airtight container.
- Assemble fresh before serving: This keeps greens crisp and vibrant.
- Reheat gently: Warm steak slices over low heat or serve cold in lunch bowls.
These strategies make it perfect for meal prep or busy weeknights.
Perfect Pairings
Sides
- Roasted sweet potatoes or baked fries
- Quinoa, couscous, or wild rice
- Grilled flatbread or garlic toast
- Creamy coleslaw or roasted vegetables
Non-Alcoholic Drinks
- Sparkling lime water
- Iced green tea with mint
- Cucumber lemonade
- Hibiscus or berry iced tea
These pairings round out the meal without overpowering the salad’s flavor.
Nutritional Benefits
This dish proves that indulgence and health can coexist beautifully.
| Ingredient | Key Benefits |
|---|---|
| Flank Steak | Lean protein, iron, B vitamins |
| Avocado | Heart-healthy monounsaturated fats, fiber |
| Cucumbers & Greens | Hydrating, rich in antioxidants |
| Chimichurri Herbs | Anti-inflammatory, supports digestion |
| Olive Oil | Promotes heart and brain health |
Each serving offers a smart balance of macronutrients:
- Calories: ~460
- Protein: 35g
- Fat: 32g
- Carbs: 7g
- Fiber: 4g
- Sodium: 480mg
(Values are approximate and may vary by ingredients used.)
Health Highlights
- Supports muscle recovery thanks to its high protein content.
- Low-carb and gluten-free, ideal for keto and paleo lifestyles.
- Packed with antioxidants from herbs and greens.
- Heart-healthy fats from avocado and olive oil help maintain good cholesterol.
In short, this salad isn’t just delicious — it’s functional food that fuels your body.
Flank Steak Salad Meal Prep Hacks
- Slice the steak ahead and store with a drizzle of chimichurri to stay moist.
- Use pre-washed greens to save prep time.
- Double the chimichurri recipe — it’s great for chicken, seafood, or roasted veggies later in the week.
- Build salad jars with dressing at the bottom and greens on top for grab-and-go lunches.
- Use leftovers in wraps, tacos, or rice bowls for variety.
Frequently Asked Questions
Q1: Can I use another type of steak?
Yes. Skirt steak, sirloin, or flat iron steak work beautifully. Just adjust the cook time according to thickness.
Q2: How spicy is the jalapeño chimichurri?
Mild to medium heat. You can remove jalapeño seeds for a gentler kick or add another pepper if you love spice.
Q3: Can I make this salad dairy-free?
Absolutely. Skip cheese toppings or use plant-based alternatives.
Q4: What’s the best temperature for flank steak?
130–135°F (medium-rare) gives tender, juicy results.
Q5: Can I use bottled dressing instead of chimichurri?
Technically yes, but chimichurri elevates the salad with fresh, zesty flavor that bottled dressings can’t match.
Q6: How long can chimichurri last?
Stored properly in the fridge, it stays good for up to 5 days.
Q7: Is this salad good for weight management?
Yes — it’s nutrient-dense, filling, and lower in carbs, making it a smart choice for balanced eating.
Pro Tips from the Kitchen
- Rest the steak before slicing — always.
- Keep a little extra chimichurri aside for drizzling right before serving.
- Don’t overcrowd the grill; sear in batches if necessary.
- For even more depth, add a sprinkle of smoked paprika or chili flakes to the steak rub.
- Chill your salad plates before serving for a fresh restaurant touch.
Sustainability Tip
Opt for locally sourced beef and organic greens whenever possible. Supporting local farmers not only boosts freshness and flavor but also reduces environmental impact. Compost leftover vegetable scraps or use them in homemade broth to minimize waste.
Serving Suggestions
This salad transitions effortlessly between casual and elegant occasions.
- Weeknight dinner: Serve with roasted vegetables or sweet potato wedges.
- Outdoor barbecue: Present it on a wooden board with lime wedges and fresh herbs.
- Meal prep lunch: Pack in airtight containers — it stays fresh up to 3 days.
- Holiday table: Add pomegranate seeds or toasted nuts for a festive touch.
It’s versatile enough to fit every season and occasion.
