Flank Steak Salad

Flank Steak SaladFlank Steak Salad

It’s still hot outside and I am continuing to avoid turning on my oven if I can avoid it.  Here is the perfect summer salad that will definitely leave you feeling satisfied.


3 Ears Fresh Corn (Cooked & Cut From The Cob)

1 Cup Cannellini Beans

1 Large Diced Roasted Red Pepper

2 Cups Green Beans (Blanched & Cut Into 1 Inch Pieces)

1 Cup Grape Tomatoes (Halved Lengthwise)

1/2 Cup Minced Red Onion

1/2 Cup Chopped Olives

1 Diced Yellow Plum

1 Avocado (Cut Into Chunks)

1 Seeded & Minced Jalapeño

10 Basil Leaves

1 1/2 Pounds Marinated Flank Steak

1 Cup Hoisin Sauce (For Marinade)

1 Cup Sriracha Sauce (For Marinade)

Tzatziki Sauce For Dressing

In a medium size bowl combine the hoisin sauce and the sriracha sauce.  Place the flank steak into a large size ziplock bag and pour the hoisin mixture in.  Zip up the bag and give a few gentle shakes to cover all of the flank steak.  Place into the fridge for 4 hours or more.  I like to marinate overnight, but if you’re short on time then 4 hours will work just fine. When you are ready to make the salad remove the flank steak from the fridge and let it rest on the counter while you are assembling the salad.  In a large size bowl toss together the corn, cannellini beans, green beans, tomatoes, onions, avocado, Jalapeño and basil.  Remove the flank steak from the ziplock bag and throw away the bag and the marinade.  On a grill pan grill the flank steak for 4 minutes per side (depending on how rare you like your steak).  Remove the flank steak from the heat and transfer to a plate.  Let rest for 10 minute.  Slice the flank steak and place on top of the salad.  Serve with Tzatziki Sauce as a dressing.  Serves 4



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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