This vibrant Grilled Flank Steak Salad with Chimichurri offers a delicious and naturally gluten free dinner option. You will love how easy it is to prepare this flavor-packed meal, perfect for a satisfying weeknight or a relaxed weekend lunch.
Key Ingredients & Substitutions
- Flank Steak: You can substitute with skirt steak or sirloin steak if flank is unavailable.
- Fresh Herbs (Cilantro, Parsley, Oregano): These are essential for the chimichurri. You can adjust the ratios to your taste.
- Red Wine Vinegar: Apple cider vinegar can be used as an alternative.
- Mixed Greens: Use your favorite salad blend, such as spring mix or romaine.
Ingredients
For the Chimichurri:
- 1 cup fresh parsley, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a kick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad:
- 1.5 pounds flank steak
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cucumber, diced
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Servings: 4
- Tools Needed: Grill or grill pan, large bowl, small bowl, sharp knife.
Step-by-Step Instructions
1. Prepare the Chimichurri
Combine chopped parsley, cilantro, oregano, olive oil, red wine vinegar, minced garlic, red pepper flakes (if using), salt, and black pepper in a small bowl. Stir well to combine. Set aside to allow the flavors to meld.
2. Season the Flank Steak
Pat the flank steak dry with paper towels. Rub both sides with olive oil, then season generously with salt and black pepper. This prepares the steak for grilling, ensuring a flavorful crust.
3. Grill the Flank Steak
Preheat your grill or grill pan to medium-high heat. Place the seasoned flank steak on the hot grill. Cook for 5-7 minutes per side for medium-rare, or longer for desired doneness.
4. Rest and Slice the Steak
Once cooked, remove the steak from the grill and let it rest on a cutting board for at least 5-10 minutes. Resting allows the juices to redistribute, making the steak more tender. Slice the steak against the grain into thin strips.
5. Assemble the Salad
In a large bowl, combine the mixed greens, cherry tomatoes, red onion, and cucumber. Toss gently to distribute the vegetables. Arrange the sliced flank steak on top of the salad.
6. Dress and Serve
Drizzle the prepared chimichurri generously over the steak and salad. Serve immediately for a fresh and satisfying gluten free dinner.
Variation Ideas
- Add grilled corn kernels for a touch of sweetness.
- Incorporate avocado slices for creamy texture.
- Top with toasted pumpkin seeds for extra crunch.
- Try adding roasted bell peppers for a smoky flavor.
Storage Instructions
You can store leftover flank steak and salad components separately in airtight containers in the refrigerator for up to 3 days. It’s best to store the chimichurri separately and add it just before serving to keep the greens from wilting. Reheat the steak gently, if desired, or enjoy cold.
Frequently Asked Questions
Can I make the chimichurri ahead of time?
Yes, you can prepare the chimichurri up to 2-3 days in advance and store it in an airtight container in the refrigerator.
What if I don’t have a grill?
You can cook the flank steak in a hot cast-iron skillet on the stovetop. Follow the same cooking times, searing it well on both sides.
Is this recipe good for meal prep?
Absolutely! You can cook the steak and prepare the chimichurri ahead. Keep the salad ingredients separate and assemble just before eating.
Can I use other cuts of beef?
Yes, skirt steak, sirloin, or even flat iron steak work well with this recipe for a delicious gluten free dinner. Adjust cooking times as needed for thickness.
How do I know when the steak is done?
You can use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C) before resting.
Is this salad suitable for a low-carb diet?
Yes, this grilled flank steak salad is an excellent choice for a low-carb, gluten free dinner option.