Flank Steak Salad with Balsamic Dressing is a bright, satisfying salad featuring tender, garlicky flank steak, crisp romaine, and a colorful mix of vegetables tossed in a tangy lemon-balsamic vinaigrette. Ready in about 20 minutes, it’s an ideal warm-weather meal that’s both quick and filling.
When temperatures rise we often look for meals that are fast to prepare yet wholesome and flavorful. This flank steak salad delivers on all of those points: juicy, well-seasoned steak paired with crisp vegetables and a simple balsamic-lemon dressing. It’s perfect for weeknights, light dinners, or a satisfying lunch.
About this dish
- Taste – Robust, savory steak balanced by fresh vegetables and a bright balsamic-lemon vinaigrette.
- Texture – Tender, juicy steak contrasts with crunchy romaine, radish, and bell pepper.
- Effort – Simple steps: broil the steak, whisk the dressing, then assemble the salad.
- Time – Approximately 20 minutes total: a few minutes to prep, about 7–8 minutes to broil, and a short rest plus assembly time.
What is flank steak?
Flank steak is a lean, flat cut from the cow’s abdominal muscles. It’s richly flavored and cooks quickly, so high-heat methods—grilling, broiling, or pan-searing—work best to achieve a nicely browned exterior while keeping the interior tender. Slice against the grain for the most tender bites.
Ingredients
For the flank steak
- Flank steak – a flavorful, quick-cooking cut.
- Garlic – sliced and tucked into small incisions for aroma.
- Salt – to enhance the steak’s flavor.
- Freshly ground black pepper – for a subtle heat.
- Extra virgin olive oil – to help sear and add richness.
Balsamic dressing
- Balsamic vinegar – dark, slightly sweet, and bold.
- Lemon juice – brightens the dressing.
- Extra virgin olive oil – creates a smooth, balanced vinaigrette.
- Garlic powder, salt, and pepper – to taste.
Salad
- Romaine lettuce – crisp and sturdy enough to hold the toppings.
- Tomatoes – ripe and juicy (plum/Roma or chopped tomatoes).
- Red bell pepper – sweet and crunchy.
- Green onions – for a mild onion finish.
- Radishes – thinly sliced for peppery crunch.
- Shallot – minced for a gentle onion flavor.
See the recipe card below for ingredient quantities.
Instructions
Cook the flank steak
- Preheat broiler – Position the oven rack about 6 inches from the top and set to broil on high.
- Add garlic to the steak – Make several small incisions in the steak and tuck a thin slice of garlic into each slot for infused flavor.
- Season – Place the steak on a foil-lined baking sheet. Sprinkle with salt and pepper and drizzle with olive oil.
- Broil – Broil on high about 7–8 minutes for medium-rare (aim for an internal temp around 130–140°F). Adjust time for your preferred doneness.
- Rest and slice – Remove from the oven, let rest 5 minutes, then slice thinly against the grain and allow to cool to near room temperature before adding to the salad.
Make the balsamic vinaigrette
- Whisk – In a small bowl, whisk together balsamic vinegar, lemon juice, olive oil, and garlic powder. Season with salt and pepper, then taste and adjust acidity or oil as preferred. Set aside.
Assemble the salad
- Toss the lettuce – Place chopped romaine in a large bowl and toss with about two-thirds of the dressing until evenly coated.
- Add toppings – Layer chopped red bell pepper, tomatoes, sliced radish, minced shallot, and chopped green onions over the dressed romaine. Top with sliced flank steak and drizzle remaining dressing before serving.
Hint: Allow chilled steak to sit at room temperature for about 15 minutes before cooking so it cooks evenly and stays juicy.
FAQ
Yes. This salad combines lean protein from steak with vitamin- and fiber-rich vegetables like romaine, bell pepper, and radish. The dressing uses modest oil and vinegar for flavor without excess calories.
Steak salad is best when the steak has cooled to room temperature or is slightly warm so it blends well with the chilled vegetables.
Always slice flank steak against the grain (perpendicular to the muscle fibers) to ensure tender, easy-to-chew pieces.
Substitutions
- Dressing – Use a favorite bottled vinaigrette if you prefer.
- Greens – Swap romaine for mixed greens, arugula, or a spring mix for variety.
- Tomatoes – Cherry tomatoes work well when halved.
- Onion – Red onion can replace shallot for a bolder bite.
- Steak – New York strip or skirt steak are good alternatives; adjust cook time as needed.
- Citrus – Lime juice can be used instead of lemon for a different citrus note.
Variations
- Extra protein – Add soft-boiled eggs for additional protein.
- Avocado – Sliced avocado brings a creamy contrast to the crisp vegetables.
- Corn – Fresh or drained canned corn adds sweetness and texture.
- Cheese – Crumbled blue, cotija, or goat cheese can add a salty or tangy dimension.
- Dijon – Stir a little Dijon mustard into the dressing for extra tang.
Other ways to cook a steak
- Rare – Shorter cook time; aim for 125–130°F internal temperature.
- Medium – Cook until about 140–150°F internal temperature for a slightly pink center.
- Well done – Cook longer until fully cooked through; internal temp around 160°F.
Equipment
Helpful tools include a baking sheet or broiler pan, a sharp knife and cutting board, tongs, a meat thermometer to check doneness, and mixing bowls for the dressing and salad. A salad spinner is optional but useful for drying greens.
Storage
Store the steak and the salad components separately in airtight containers in the refrigerator for up to three days. Assemble just before serving. Freezing is not recommended for this salad.
Cooking tips
- Cook the flank steak a day ahead for faster assembly the next day.
- Reserve any pan juices and drizzle them over the sliced steak when serving for extra flavor.
- Let the steak come closer to room temperature before cooking for more even results.
What to serve with flank steak salad
This salad pairs nicely with a light starch or a simple side vegetable. It’s also a pleasant match with a glass of red wine if you enjoy wine with dinner.
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📖 Recipe
Flank Steak Salad with Balsamic Dressing
Ingredients
Flank Steak
- 1 lb flank steak
- 2–3 cloves garlic, sliced
- Kosher or sea salt
- Freshly ground black pepper
- 2 tbsp olive oil
Dressing
- 1 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- ½ tsp garlic powder
- Salt and pepper to taste
Salad
- 1 head romaine lettuce, chopped
- 1 red bell pepper, chopped
- 2 medium ripe tomatoes, chopped
- 2 green onions, chopped
- 4 radishes, sliced
- 1 shallot, minced
Instructions
Flank Steak
- Set the oven to broil and position the rack about 6 inches from the top.
- Make several small incisions in the steak and tuck sliced garlic into them.
- Place the steak on a foil-lined baking sheet, season with salt and pepper, and drizzle with olive oil.
- Broil on high about 7–8 minutes for medium-rare (adjust for desired doneness). Remove and let rest 5 minutes, then slice thinly against the grain.
Balsamic Vinaigrette
- In a small bowl whisk together balsamic vinegar, lemon juice, olive oil, and garlic powder. Season with salt and pepper and adjust to taste. Set aside.
Assemble Salad
- Toss chopped romaine with two-thirds of the dressing in a large bowl.
- Top with chopped bell pepper, tomatoes, radish, shallot, green onion, and sliced steak. Drizzle remaining dressing and serve.
Notes
Storage: Keep steak and produce separate in airtight containers in the refrigerator for up to 3 days. Recombine when ready to serve. Freezing is not recommended.
Top tips: Cook the steak a day ahead for easy assembly; reserve pan juices to drizzle over the sliced meat; let steak warm slightly before cooking for juicier results.