This post may contain affiliate links. Learn more.

Our classic flank steak salad ticks all the boxes for a savory, satisfying meal. It’s full of flavor and ready in 30 minutes. Gluten-free and oh so GOOD.

flank steak salad with blue cheese and avocado in a white bowl
Want to save this recipe?
Enter your email below and I’ll send it to your inbox. Plus get great new recipes every week!
Please enable JavaScript in your browser to complete this form.

Why we love this recipe

I crave this flank steak salad on a regular basis, and luckily it couldn’t be easier to satisfy that craving. Flavorful flank steak cooks up in a blazing hot cast-iron pan in no time and needs no adornment beyond salt and pepper. This salad:

  • Feels a little bit indulgent
  • But couldn’t be a more balanced meal if it tried
  • Is highly customizable — add and subtract any ingredients you like
  • Works great to make ahead or for meal prep

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients onn plates and in bowls on a white background
  • Flank steak is a relatively inexpensive, richly flavored cut of beef that cooks quickly and slices up beautifully tender across the grain. See the section below for alternative cuts if you can’t find it.
  • You can use any leafy greens you like, but we love the combination of arugula and romaine for the perfect balance of flavor and crunch.
  • I tend to reach for mild, creamy gorgonzola dolce for this recipe, but you can use any blue cheese that you like. Not a fan? Try crumbled feta or shredded extra-sharp cheddar instead — or leave it out for a dairy-free salad.
  • Here’s how to make perfect hard-boiled eggs.
  • And here’s how to make a beautifully balanced, classic balsamic vinaigrette with shallot.

My favorite sources for meat & pantry staples

For years, I’ve been sourcing our meat from ButcherBox. We love this curated meat delivery service, which provides grass-finished beef, heritage breed pork, organic chicken, and more from small farms direct to the customer. You can learn more in my extensive Butcher Box review and unboxing.

I love Thrive Market for a wide variety of products. Often described as one part Whole Foods, one part Costco, they’re a membership-based online market for healthier products at discounted prices. Plus, they’re mission-driven, engaged in the community, and not currently owned by a giant corporation. You can learn more in my Thrive Market review and unboxing.

How to make it

Here’s what you’ll do to make a beautiful flank steak salad. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step prepping and searing steak, tossing salad, slicing steak
  1. Prepping flank steak is easy. Pat it dry with paper towels. If the butcher hasn’t removed the silver skin (the thin, shiny membrane of connective tissue on one side of the steak), go ahead and do so. You can see it in action in the video. Generously salt and pepper both sides.
  2. Preheat a 12-inch cast iron pan, then pour in the oil. When it’s just starting to smoke, add the steak and leave it alone for 4 minutes. Flip it once and cook to your liking. Flank steak is best rare (125°F) to medium-rare (130°F). Remove and let sit for 5 to 10 minutes while you make the salad.
  3. Toss the greens, onion, and scallions with the dressing in a large bowl. I like to plate individual servings at this point (or let diners do it themselves) and top each serving with some sliced avocado, blue cheese, and hard boiled egg.
  4. Slice the steak fairly thinly against the grain and add a few slices to each portion. Drizzle with balsamic glaze and, if you like, sprinkle with more scallions and some flaky sea salt.

A few flank steak alternatives

Flank steak has a lot to recommend it. This lean, relatively inexpensive cut is full of deep, meaty flavor, cooks up in a flash, and slices beautifully against the grain.

Although London broil is technically the name of a finished dish, butchers will sometimes refer to flank steak by this name. (Ask them if you’re not sure, because other cuts sometimes go by this name, too.)

If you can’t find flank, flatiron steak and hanger steak both make great alternatives. They’re likely to cost a little more, but you can cook them exactly the same way.

Skirt steak would also work, but it’s best to marinate it first to ensure tenderness. Place the steak in a baking dish or zip-top bag along with 1/4 cup of the balsamic vinaigrette, toss to coat, and let sit for 20 minutes at room temperature. Dry thoroughly before proceeding.

Expert tips and FAQs

Can I make this recipe in advance?

Absolutely. Sliced steak keeps well in an airtight container in the fridge for up to a week. You can prep all ingredients and store separately, or meal prep salads in individual serving containers with the dressing on the side.

What else can I add?

It’s your salad and your decision! Cherry tomatoes, shredded carrots, sliced celery, diced cucumber, diced bell pepper, steamed broccoli, edamame, chickpeas, and other leaves like baby spinach, radicchio, or Belgian endive would all make great additions.

More favorite salads that make a meal

flank steak salad with blue cheese and avocado in a white bowl

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

flank steak salad with blue cheese and avocado in a white bowl
5 from 6 votes

Flank Steak Salad with Blue Cheese & Avocado

By Carolyn Gratzer Cope
This classic flank steak salad ticks all the boxes for a savory, satisfying meal.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 4
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus get great new recipes every week!
Please enable JavaScript in your browser to complete this form.

Ingredients

  • 1 ½ pounds (680 grams) flank steak
  • 1 tablespoon (15 ml) safflower oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 5 ounces, (142 grams) baby arugula
  • 8 ounces (227 grams) romaine lettuce
  • ½ cup thinly sliced red onion
  • ½ cup sliced scallions
  • ¼ cup (60 ml) balsamic vinaigrette
  • 2 ripe avocados, sliced
  • 4 hard-boiled eggs, quartered
  • 4 ounces (113 grams) blue cheese, such as gorgonzola dolce, crumbled
  • Balsamic Glaze
  • Flaky sea salt, optional

Instructions 

  • To prep the steak, pat it thoroughly dry with paper towels. If the butcher hasn’t removed the silver skin, gently lift it and cut it away. Refer to the video for visual cues.
  • Season steak on both sides with the salt and pepper.
  • Heat a 12-inch cast iron skillet on high for a few minutes. Pour in oil.
  • Add steak and let cook undisturbed for four minutes.
  • Flip once and continue cooking until internal temperature reaches 125°F for rare or 130°F for medium-rare. 
  • Remove steak to a cutting board and let rest for 5 to 10 minutes.
  • Into a large bowl, place the arugula, romaine, red onion, and scallions. Pour in the dressing and toss to coat well.
  • Slice steak fairly thinly across the grain. (Refer to the video for visual cues.)
  • Place some dressed greens into each individual serving bowl and top with some sliced steak, hard-boiled egg, avocado, and blue cheese.
  • Drizzle steak with balsamic glaze and sprinkle with flaky sea salt and more scallions if you like.

Notes

  1. Flank steak is a relatively inexpensive, richly flavored cut of beef that cooks quickly and slices up beautifully tender across the grain. See the section above for alternative cuts if you can’t find it.
  2. You can use any leafy greens you like, but we love the combination of arugula and romaine for the perfect balance of flavor and crunch.
  3. Slice red onion from root to tip. If you like, toss the slices with a tablespoon of your favorite vinegar and let sit for five minutes, then rinse and drain. This trick takes just enough of the bite out of raw onions.
  4. I tend to reach for mild, creamy gorgonzola dolce for this recipe, but you can use any blue cheese that you like. Not a fan? Try crumbled feta or shredded extra-sharp cheddar instead — or leave it out for a dairy-free salad.
  5. Flank steak has very clear striations, so this is a great place to practice the art of slicing against the grain.
  6. If you’d rather, you can toss the greens with the dressing and then serve them and all the other ingredients buffet-style, so people can assemble their own salads.
  7. Cherry tomatoes, shredded carrots, sliced celery, diced cucumber, diced bell pepper, steamed broccoli, edamame, chickpeas, and other leaves like baby spinach, radicchio, or Belgian endive would all make great additions.
  8. Sliced steak keeps well in an airtight container in the fridge for up to a week. You can prep all ingredients and store separately, or meal prep salads in individual serving containers with the dressing on the side.

Nutrition

Calories: 463kcal, Carbohydrates: 26.1g, Protein: 33g, Fat: 25.9g, Fiber: 5.7g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salads + Bowls
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
Subscribe to Umami Girl's email updates, and follow along on Instagram.
Please enable JavaScript in your browser to complete this form.

More Recipes

Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

5 from 6 votes (6 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating