From My Kitchen To Yours...
All Word Recipes

Smoky grilled flank steak with hearty chopped salad

There’s something undeniably satisfying about a perfectly grilled flank steak—its smoky char, tender texture, and bold flavors make it a standout dish for any occasion. Paired with a hearty chopped salad, this meal becomes a complete feast that’s both wholesome and indulgent. The flank steak is marinated in a smoky, savory blend of spices and grilled to perfection, while the salad brings a refreshing crunch with a mix of crisp veggies, creamy avocado, and a tangy vinaigrette.

I first made this dish for a summer barbecue, and it was an instant hit. My friends couldn’t stop raving about how flavorful the steak was, and the salad was the perfect complement—light yet satisfying. What I love most about this recipe is how it balances rich, smoky flavors with fresh, vibrant ingredients. It’s a meal that feels special but is surprisingly easy to prepare.

Whether you’re hosting a backyard cookout, celebrating a special occasion, or just craving a hearty dinner, this Smoky Grilled Flank Steak with Hearty Chopped Salad is sure to impress. Let’s fire up the grill and get started!

Resume (Todd Wilbur Style):

  1. Perfect Grilled Steak: Smoky, tender, and packed with flavor.
  2. Hearty Salad: A refreshing mix of crisp veggies and creamy avocado.
  3. Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
  4. Crowd-Pleaser: A hit at barbecues, family dinners, and special occasions.

Exciting Story:

Last summer, I made this Smoky Grilled Flank Steak with Hearty Chopped Salad for a family reunion, and it was an instant hit. My uncle, who’s a self-proclaimed steak connoisseur, said it was the best flank steak he’s ever had. Even my picky niece, who usually avoids salads, couldn’t get enough of the fresh, crunchy mix. Now, it’s a staple at every summer gathering, and my husband insists I make it at least once a month.

Remember It Later

This recipe! Pin it to your favorite board NOW!

Pin

Why This Smoky Grilled Flank Steak with Hearty Chopped Salad?

This dish is the ultimate combination of smoky, savory, and fresh flavors. The flank steak is marinated in a smoky spice blend and grilled to perfection, while the hearty chopped salad adds a refreshing crunch and a tangy finish. It’s easy to make, yet it looks and tastes like it came from a gourmet restaurant. Plus, it’s perfect for sharing—or keeping all to yourself!

What You Need For Smoky Grilled Flank Steak with Hearty Chopped Salad:

For the Steak:

  • 1.5 lbs flank steak
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the Salad:

  • 4 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 avocado, diced
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup chopped fresh parsley

For the Dressing:

  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • Salt and pepper, to taste

How to Make Smoky Grilled Flank Steak with Hearty Chopped Salad:

  1. Marinate the Steak: In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub the mixture evenly over the flank steak and let it marinate for at least 30 minutes (or up to 4 hours in the fridge).
  2. Grill the Steak: Preheat your grill to medium-high heat. Grill the flank steak for 5-7 minutes per side, or until it reaches your desired level of doneness (135°F for medium-rare). Let it rest for 10 minutes before slicing against the grain.
  3. Prepare the Salad: In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, avocado, feta cheese (if using), and parsley.
  4. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper.
  5. Assemble & Serve: Toss the salad with the dressing and divide it among plates. Top with slices of grilled flank steak and serve immediately.

Tips For Smoky Grilled Flank Steak with Hearty Chopped Salad:

  • Let the steak rest before slicing to keep it juicy.
  • Use a meat thermometer to ensure the steak is cooked to your liking.
  • Add grilled corn or roasted peppers to the salad for extra flavor.

Substitutions and Variations:

  • Different Protein: Swap flank steak for skirt steak, chicken, or tofu.
  • Vegan Option: Skip the steak and add grilled portobello mushrooms or chickpeas to the salad.
  • Different Cheese: Use goat cheese or blue cheese instead of feta.

Make a Healthier Version:

  • Use lean cuts of steak and trim excess fat.
  • Skip the cheese or use a low-fat version.
  • Replace honey with a natural sweetener like maple syrup.

Closing (Todd Wilbur Style):

And there you have it—Smoky Grilled Flank Steak with Hearty Chopped Salad that’s sure to impress! Don’t forget to let us know how your meal turns out, and consider checking out some of our other grilling recipes:

Frequently Asked Questions:

  1. Can I cook the steak indoors?
    Yes, use a grill pan or cast-iron skillet on the stovetop.
  2. How do I store leftovers?
    Store the steak and salad separately in airtight containers in the fridge for up to 3 days.
  3. Can I use a different cut of steak?
    Yes, skirt steak or hanger steak works well too.
  4. What if I don’t have smoked paprika?
    Use regular paprika and add a pinch of liquid smoke for a similar flavor.
  5. Can I make the salad ahead of time?
    Yes, but add the avocado and dressing just before serving.
  6. How do I make the steak spicier?
    Add a pinch of cayenne pepper to the marinade.
  7. Can I use a different dressing?
    Yes, try balsamic vinaigrette or lemon tahini dressing.
  8. What’s the best way to slice flank steak?
    Slice against the grain for the most tender bites.
  9. Can I make this vegan?
    Use grilled portobello mushrooms or tofu instead of steak.
  10. How do I prevent the steak from sticking to the grill?
    Make sure the grill is well-oiled and preheated before adding the steak.
  11. Can I add grains to the salad?
    Yes, quinoa or farro would be a great addition.
  12. How do I serve this dish?
    Serve the steak sliced over the salad, with extra dressing on the side.

Smoky grilled flank steak with hearty chopped salad

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the Steak:
  • 1.5 lbs 1.5 flank steak

  • 2 tablespoons 2 olive oil

  • 2 teaspoons 2 smoked paprika

  • 1 teaspoon 1 garlic powder

  • 1 teaspoon 1 onion powder

  • 1 teaspoon 1 cumin

  • 1 teaspoon 1 chili powder

  • 1 teaspoon 1 salt

  • 1/2 teaspoon 1/2 black pepper

  • For the Salad:
  • 4 cups 4 chopped romaine lettuce

  • 1 cup 1 cherry tomatoes, halved

  • 1 cup 1 cucumber, diced

  • 1/2 1/2 red onion, thinly sliced

  • 1 1 avocado, diced

  • 1/4 cup 1/4 crumbled feta cheese (optional)

  • 1/4 cup 1/4 chopped fresh parsley

  • For the Dressing:
  • 1/4 cup 1/4 olive oil

  • 2 tablespoons 2 red wine vinegar

  • 1 teaspoon 1 Dijon mustard

  • 1 teaspoon 1 honey

  • 1 clove 1 garlic, minced

  • Salt and pepper, to taste

Directions

  • Marinate the Steak: In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub the mixture evenly over the flank steak and let it marinate for at least 30 minutes (or up to 4 hours in the fridge).
  • Grill the Steak: Preheat your grill to medium-high heat. Grill the flank steak for 5-7 minutes per side, or until it reaches your desired level of doneness (135°F for medium-rare). Let it rest for 10 minutes before slicing against the grain.
  • Prepare the Salad: In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, avocado, feta cheese (if using), and parsley.
  • Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper.
  • Assemble & Serve: Toss the salad with the dressing and divide it among plates. Top with slices of grilled flank steak and serve immediately.Marinate the Steak: In a small bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Rub the mixture evenly over the flank steak and let it marinate for at least 30 minutes (or up to 4 hours in the fridge).
  • Grill the Steak: Preheat your grill to medium-high heat. Grill the flank steak for 5-7 minutes per side, or until it reaches your desired level of doneness (135°F for medium-rare). Let it rest for 10 minutes before slicing against the grain.
  • Prepare the Salad: In a large bowl, combine the romaine lettuce, cherry tomatoes, cucumber, red onion, avocado, feta cheese (if using), and parsley.
  • Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper.
  • Assemble & Serve: Toss the salad with the dressing and divide it among plates. Top with slices of grilled flank steak and serve immediately.

Follow US on Pinterest

Follow @middleeastsector on Pinterest

Share via
Send this to a friend