Flank Steak Salad with Homemade Creamy Dressing
This Flank Steak Salad with citrus-garlic marinated flank steak, easy quick-pickled red onions and a homemade creamy balsamic dressing is the best summertime salad! It’s loaded with flavor and texture and comes together quickly and easily.
Ingredients
For the Flank Steak:
- 1.5 lb flank steak
- 1/2 cup orange juice
- 1/2 cup low-sodium soy sauce or sub coconut aminos/tamari
- 1/4 cup rice vinegar
- 5 minced garlic cloves
For the Quick-Pickled Red Onions:
- 1 small red onion, thinly sliced
- 1 cup water
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1/2 cup white vinegar or sub apple cider vinegar
For the Creamy Balsamic Dressing:
- 2 tbsp mayo
- 2 tbsp balsamic glaze
- 1/4 cup olive oil
- pinch of salt and pepper
For the Salad:
- 16 oz greens (I used a mix of arugula and butter lettuce)
- 8 oz baby tomatoes
- 1 sliced avocado
- 8 oz crumbled goat cheese
Instructions
- Make the flank steak marinade by mixing together the 1/2 cup orange juice, 1/2 cup low-sodium soy sauce, 1/4 cup rice vinegar and 5 minced garlic cloves. Pour over the steak and marinate for at least two hours, preferably closer to 8.
- To make the quick-pickled red onions, mix together the 1 cup water, 1 tbsp sugar, 1 1/2 tsp salt, 1/2 cup vinegar. Pour over the thinly sliced red onions and allow to pickle in a container for at least an hour.
- Make the Creamy Balsamic Vinaigrette by adding 2 tbsp mayo, 2 tbsp balsamic glaze, 1/4 cup olive oil and a pinch of salt and pepper in a jar. Mix well and taste for adjustments.
- To cook the flank steak, heat a large cast-iron over medium heat for 5 mins. Add a couple tbsp of avocado oil and sear the flank steak until it reaches an internal temp of 130 for medium rare (about 7 minutes per side, but use a meat thermometer).
- Remove the steak and allow to rest for 5-10 minutes. Slice against the grain.
- Assemble the salad with the greens, sliced baby tomatoes, avocado, crumbled goat cheese, quick-pickled red onion, sliced flank steak & creamy balsamic vinaigrette!