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    Flank Steak Salad

    Flank Steak Salad

    Marinated flank steak broiled until rare is sliced over a salad of mixed greens, red onion and watermelon radish.  The plate is then finished with a vibrant cilantro-lime vinaigrette.

    Flank Steak Salad

    Flank Steak Salad

    by Brandon Matzek
    4.67 from 3 votes
    Print Recipe Pin Recipe
    Servings 1 serving (with plenty of leftovers)

    Ingredients
      

    For the steak:

    • 1/2 cup chopped fresh cilantro leaves and stems
    • 1/4 cup olive oil
    • Juice of 2 limes
    • 4 cloves garlic, minced
    • 1 teaspoon ground cumin
    • 1 serrano chile, seeds and ribs removed, finely chopped
    • 1 to 1 1/2 pounds flank steak, or skirt steak
    • Kosher salt

    For the cilantro-lime vinaigrette (aka Jansen's Vinaigrette):

    • 1/2 cup chopped cilantro leaves
    • 1/4 cup olive oil
    • 2 tablespoons lime juice
    • 1 clove garlic
    • 1/2 teaspoon dried oregano
    • Kosher salt
    • Freshly ground black pepper

    For the salad:

    • Mixed greens
    • Sliced red onion
    • Sliced watermelon radish (any radish will work here)
    • Flaky sea salt

    Instructions
     

    • In a small bowl, combine 1/2 cup cilantro, 1/4 cup olive oil, juice of 2 limes, 4 garlic cloves, cumin and serrano chile, stirring until combined. Place flank steak in a large Ziplock bag, and cover with marinade. Seal the bag, then, using your hands, rub the marinade all over the steak. Let sit at room temperature for up to 1 hour (or in the refrigerator for up to 1 day).
    • While the steak is marinating, prepare the dressing. Add 1/2 cup cilantro, 1/4 cup olive oil, 2 tablespoons lime juice, 1 garlic clove and oregano to a blender, and blend until smooth. Season to taste with salt and pepper. Let sit for 30 minutes before using.
    • Preheat your broiler to high. Take the steak from the marinade and lay it flat on a rimmed baking sheet. It's ok if bits of cilantro, garlic and chile remain on the steak. Season generously with kosher salt. Broil for 5 minutes on one side, then flip and broil for 4 to 5 minutes more. Timing will depend on personal preference (how rare you like it) and thickness of steak. I like my steak rare. Overcooked flank steak is very tough and chewy.
    • Let the steak rest for 10 minutes, then slice against the grain.
    • To serve, place greens in a medium bowl and drizzle with some vinaigrette, tossing to coat. Place dressed greens on a plate, then top with red onion, watermelon radish and slices of flank steak. Finish with an extra drizzle of vinaigrette and a sprinkling of flaky sea salt.

    Notes

    * You will have extra vinaigrette and steak. Cover and store in the refrigerator. The vinaigrette will last for several weeks. The steak will only last 4 to 5 days.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    This Flank Steak Salad is part of my Paleo Recipes: Week of March 18 article.  Check it out here!

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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