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

Flank Steak Salad with Blue Cheese & Avocado

This classic flank steak salad ticks all the boxes for a savory, satisfying meal.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Salads + Bowls
Cuisine: American
Keyword: flank steak salad
Servings: 4
Calories: 463kcal
Author: Carolyn Gratzer Cope

Equipment

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