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