Summer Salad with Grilled Flank Steak

Serves: 2-3

Time: 2.5 hours (including time for marinating the steak)

Ingredients:

  • 1 lb Wild Harmony Farm flank steak

  • Marinade:

    • 2 tbsp balsamic vinegar

    • 2 tbsp avocado oil (best for grilling at high heat)

    • 1 tsp salt

    • 1 tsp garlic powder

    • ¼ tsp ground pepper

    • 1 tsp italian seasoning

  • Dressing:

    • 3 tbsp avocado oil mayo

    • 3 tbsp full fat Greek yogurt

    • 1 tbsp balsamic, or vinegar of choice

    • 1 tbsp fresh parsley, minced

    • ½ tsp garlic powder

    • ¼ tsp salt

    • ¼ tsp pepper

    • 2 tbsp freshly grated parmesan

  • Salad

    • 2 medium bunches of lettuce (~4 cups), torn or chopped into bite-sized pieces

      • *I used red and green loose leaf, but you can choose your preference - butter lettuce, romaine, little gem etc. would all work

    • 1 medium cucumber, diced into bite-sized piece

    • 1 cup cherry tomatoes, halved (a mix of sungolds and cherry work well here)

    • ½ cup corn (corn from 1 cooked ear)

    • 2-3 tbsp of pickled red onions

    • ¼ cup freshly grated parmesan

    • Salt


Directions:

In a medium bowl or plastic bag, whisk the avocado oil, balsamic vinegar, salt, garlic powder, ground pepper and Italian seasoning. Add the flank steak and be sure to cover it thoroughly with the marinade.Cover the bowl or seal the bag and set into the refrigerator for at least 2 hours (up to overnight) to marinate.

In a salad bowl, combine the lettuce, cucumbers, corn, cherry tomatoes, pickled red onions, and parmesan. Season with a sprinkle of salt, then toss to combine. 

Make the dressing. In a mason jar or small bowl, combine the avocado oil mayo, Greek yogurt, balsamic vinegar, parsley, garlic powder, salt, pepper and parmesan. If you have an immersion blender, now would be a great time to use it! If not, a whisk will do just fine. Blend or whisk until completely smooth. 

Pour the dressing onto your salad and toss gently until completely coated. Set aside or into the refrigerator until the steak is ready.

Heat grill to high (450–500°F). Remove steak from marinade and pat lightly dry so it sears instead of steaming. Place steak over direct heat and grill 3 - 4 minutes until deep grill marks form. Grill the second side for 3 - 4 minutes. Aim for 125 -135°F internal temperature. 

Transfer to a board and rest 5–10 minutes to keep juices in the meat. Cut thin slices against the grain at a slight angle.

Plate your salad, then serve with a few slices of steak on top. Enjoy!

 

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