Once you make this flank steak salad you will never want to eat flank steak any other way!! I made this Best Flank Steak marinade and let the steak sit in the liquid, in a Ziploc bag, for 24 hours. Flank steak can be tough and craves flavor so you really need to give it some time in a marinade to tenderize and soak up all of the yumminess. Once marinated, heat up your grill and cook for five minutes per side for a medium rare steak. (Patrick actually cooks the steak for three minutes per side over high heat and then moves it to a cooler part of the grill for another two minutes per side.)
To Assemble the Salad You Need:
- Spring Salad Mix
- Gorgonzola Cheese
- Cherub Tomatoes
- Pickled Onions (See recipe below)
- One Sauteed Bell Pepper (I prefer orange or yellow)
- Simple Balsamic Dressing (See recipe below)
Simple Pickled Red Onions:
- 1 red onion sliced thin
- 1/2 cup apple cider vinegar
- 1 tbsp. sugar
- 1 1/2 tsp. salt
- 1 cup warm water
Combine apple cider vinegar, water, sugar and salt. Pour over red onions (jar or shallow bowl) and refrigerate for at least 30 minutes.
Balsmic Dressing:
- 1/4 cup balsamic vinegar
- 2/3 cup extra virgin olive oil
- 1 tbsp dijon mustard
- 1 clove garlic, minced
- salt & pepper to taste
Whisk all ingredients together and serve. Refrigerate in air tight container. Just allow to come to room temp before reusing.
[…] for Patrick and myself. It didn’t hurt that I made and packed the most insanely delicious flank steak salad – EVER. Gorgonzola, pickled onions, sauteed peppers. I’ve been craving it every day […]