“Let Me Be The One” Grilled Flank Steak Salad with Pickled Celery

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My favorite steak salad recipes are ones made with only a few ingredients and the individual parts are all delicious but even better when all the ingredients are combined.

You can’t go wrong with a grilled flank steak salad and the pickled celery with this one makes it mo better!

For those days that I eat meat, outside of fish, flank steak or a similar cut is my go to lean option. What’s not to like – it’s easy to cook, highly flavorful, and pairs well with just about anything. By easy to cook I mean it’s simply – sear both sides on high heat, rest, and serve! This flank steak salad recipe proves the latter point on versatility. Here I enjoy it with a few simple ingredients like cherry tomatoes and baby greens. However, what really elevates this dish and makes it even more fun and delicious are the pickled celery.

Should I Marinate Flank Steak?

Most people typically marinate their flank steak. Flank is a lean cut and also a quick cook so marinades provide two benefits. One depending on the ingredients they tenderize the meat and two they add flavor. I personally most often bypass a marinade in favor of simple salt and pepper and some citrus. The citrus helps tenderize, but I’m just an old fashioned guy when it comes to my steaks. I prefer the natural flavor. 

Are there alternatives to flank steak?

Flank steak should be readily available in most supermarkets. If not or if you just prefer a different cut skirt, hanger, or the lesser known Denver cut are all great substitutes. All three are flatter cuts which make for fast cooking and great flavor.

What toppings work with a flank steak salad?

I recommend keeping the ingredients simple, but vary the texture in the salad to make the experience more interesting. In my version, the pickled celery not only provides acidity to break up the meat, but it also adds some crunch. The slow smoked tomatoes provide a mini bite explosion in your mouth. A good stinky cheese pairs well; I’ve used feta, blue, and parm. Sliced shallots or red onions provide some crunchiness. Spinach or arugula tends to be my greens of choice, but go with what works for you.

Cooking Tips For Steak Salad Recipes

• If grilling the steak then make sure to pat it dry first to avoid flare-ups
• Season the steak well.
• Pre-heat the pan or grill ahead of time. Cook on super high heat. 3-4 minutes per side is a good rule of thumb.
• The steak will likely curl at the center making it difficult for it to cook evenly. The solution is to press down with a spatula and hold with steady pressure for the first minute of cooking
• I prefer a medium rare finish which is about 130 degrees internal temperature for flank. If you prefer medium cook to 135 degrees.
• Let the steak rest a minimum of 5 minutes after cooking. If you cut into the steak and those juices leak out all over your cutting board, it means you cut the steak too early.
• Slice steak across the grain for most tender results

Making Flank Steak Salad

Make this flank steak salad recipe today! If you make it, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.

You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.

For another steak recipe try this Coffee Rubbed Hanger Steak.

Flank Steak Salad

Course: Main Course, Salad

Cuisine: American

Keyword: flank steak, salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Resting: 15 minutes

Total Time: 15 minutes

Servings: 4 people

Author: Marwin Brown

Simple satisfying steak salad with unique toppings of smoked cherry tomatoes and lemongrass pickled celery.

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Ingredients

For the Salad

• 1 1/2 lbs flank steak
• 1 lime juiced
• 1/2 tbsp kosher salt
• 1/2 tbsp black pepper
• Pickled Celery
• Smoked Cherry Tomatoes
• Baby Spinach

For the vinaigrette

• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tsp kosher salt
• 1 tsp black pepper

For the vinaigrette

• Mix all ingredients in a mixing bowl and set aside

Instructions

For the vinaigrette

1. Mix all ingredients in a mixing bowl and set aside

For the Steak

1. Season steak with salt and pepper
2. Place in a large ziplock bag and add the lime juice.
3. Refrigerate for 30 minutes to an hour
4. Remove from refrigerator and let steak reach room temperature.
5. With a paper towel pat dry the steak.
6. Heat grill or grill pan on high heat
7. Add steak and grill 3-4 minutes each side.

8. Remove steak from heat and let rest 10-15 minutes. Feel free to leave covered with aluminum foil to retain heat.

9. Slice the steak across the grain at a steep angle

For the Salad

1. Toss the baby spinach, tomatoes, and celery with the vinaigrette.
2. Add salad mix to each bowl and top each with steak
3. Top with your choice of cheese.
4. Serve

Recipe Notes

• If grilling the steak then make sure to pat it dry first to avoid flare-ups
• Season the steak well.
• The steak will likely curl at the center making it difficult for it to cook evenly. The solution is to press down with a spatula and hold with steady pressure for the first minute of cooking
• Let the steak rest a minimum of 5 minutes after cooking. If you cut into the steak and those juices leak out all over your cutting board, it means you cut the steak too early.
• Slice steak across the grain for most tender results