dinner, soup/stew

Flank Steak and Arugula Salad

Flank Steak and Arugula Salad
Flank steak is definitely a staple at our house. Even in the dead of winter, I can be found in boots and coat, grilling up a slab of meat. Nothing tastes better in 30 degrees than a medium-rare grilled piece of steak. Flank is relatively inexpensive and lean, and it serves the whole fam, which makes it basically the perfect cut of red meat. It’s especially good when you add it to this Flank Steak and Arugula Salad.

Flank Steak and Arugula Salad
This recipe is a favorite stand-by of ours. It’s simple, light and super fast to make. The peppery arugula makes a great backdrop to the sweet tangy steak marinade, and I’m convinced there’s nothing more perfect in a salad than fresh gorgonzola. Be creative with this meal! Add freshly grated parmesan, mushrooms, roasted beets or pine nuts…or anything else you’ve got kicking around in the fridge that sounds good. Pair it with a crusty loaf of bread or some fruit, and you’ve got an easy, delicious meal!

Flank Steak and Arugula Salad

Flank Steak and Arugula Salad

Cook Time: 30 minutes

Yield: 4-6


    Flank Steak Marinade
  • 1 1/2 lb. flank steak
  • ¼ cup olive oil
  • 1/3 cup soy sauce
  • ¼ cup red wine vinegar
  • Juice and zest of one lemon
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. Dijon mustard
  • 3 cloves minced garlic
  • 2 Tbsp. brown sugar
  • Pepper
  • Salad
  • 2 cups arugula
  • 2 cups mixed greens
  • 1 cup sliced cherry tomatoes
  • 1 red pepper, roasted
  • 1 orange pepper, roasted
  • Crumbled gorgonzola cheese
  • Sliced flank steak
  • Balsamic Dressing
  • ½ cup balsamic vinegar
  • ¼ cup olive oil
  • ¼ cup water
  • 1 Tbsp. sugar
  • Salt and pepper to taste


  1. Place the steak in a large Ziploc bag or bowl and cover with marinade ingredients. Marinate overnight.
  2. Make the salad dressing by combining all the ingredients. Shake before using.
  3. Preheat the grill on high heat for ten minutes. Turn down the heat to medium or medium-low.
  4. Roast peppers over a medium flame until charred and softened. (You can do this on the grill or gas stovetop.) When cool, peel and chop.
  5. Grill the steak for about 8 minutes, then flip and grill the other side for 8 minutes. *This gave us a medium-rare steak. Adjust according to your grill.
  6. While the steak is cooking, chop tomatoes and assemble the salad. Place sliced steak on top and dress to taste.


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