This Mexican-inspired marinated Flank Steak Salad is simply fantastic! It is a vibrant and flavourful dish with a tasty grilled flank steak. In addition, there is a refreshing medley of vegetables and a zesty chipotle vinaigrette, making it super tasty! It is so versatile, and it can be enjoyed as a main course or served as a topping for tacos or tostadas.
Are you looking for some other amazing steak recipe ideas? If you love to serve steak in your menu rotation, you have to try this Grilled Steak with Garlic Butter Mushrooms recipe. Or maybe you are looking to bump up the flavor of your steak. If so, this Ancho Chili Ribeye Steak Recipe is just what you need!!
With the combination of crisp lettuce, radishes, potatoes, carrots, avocados, peas, and cilantro, this recipe offers a satisfying and nutritious meal option. In Mexico, this recipe is called beef salpicon. There are many versions of the recipe; I hope you enjoy our take on this traditional dish.
HELPFUL ITEMS FOR THIS RECIPE
WHAT DO I NEED TO MAKE Flank Steak Salad?
As you can see, there are a lot of vegetables in this recipe! This means, of course, that it is a healthy choice for you and your family. But more than that, it is really yummy! This is one recipe that has something for everyone, from veggies to steak!
Steak INGREDIENTS
- Flank steak – I prefer flank steak, but you can use just about any type of steak for this recipe.
- Olive oil – I always use extra virgin olive oil; it just tastes better.
- Maggi sauce – This adds an extra kick to the recipe. You can substitute soy sauce if you like.
- Garlic, minced – I will often buy minced garlic in a jar to save time in the kitchen, but fresh is always the best.
- Mexican oregano – If you don’t have this, you can substitute Margoram instead.
- Kosher salt – I always use Kosher salt when cooking.
- Ground pepper – Fresh ground pepper is best when cooking.
- Chile powder – Be sure your spices are fresh and haven’t been in your spice drawer too long.
- Cumin powder – I love cumin; it’s a spice I add to a huge variety of dishes.
Dressing Ingredients
- Olive oil – Again, for the best taste, use good quality extra virgin olive oil.
- White vinegar – You could substitute white wine vinegar if you like.
- Lime Juice – Fresh squeezed is best if you have it.
- Garlic, minced – Jar garlic works well and saves you time, but again, if you have fresh, that is where it is at.
- Honey – Always buy local honey if you can, and avoid any honey produced in China because it is very poor quality.
- Kosher salt – You could substitute sea salt if you prefer.
- Ground pepper – Direct from your pepper grinder is the best.
- Red Onion – The mild flavor of red onion is wonderful in this dressing.
- Chipotle Salsa – You can substitute Chipotle in adobo or even a splash of hot sauce if you can’t find Chipotle salsa.
SALAD INGREDiENTS
- Romaine or Bibb lettuce – You want a nice mild-tasting lettuce.
- Red Potatoes – I like red potatoes for their color and texture.
- Carrots – Adds a nice crunch and splash of color.
- Peas – You can use either fresh or frozen peas; they are so good in this salad.
- Avocado – Healthy fats and great tasting too!
- Radishes – Adds a little spice and color to any salad.
- Pickled Jalapenos – you can adjust these to taste if you like or omit them.
For Serving
- Warm tortillas or tostadas – I prefer flour tortillas over corn, but you can choose whichever type you prefer. For a lighter meal, you can omit this ingredient altogether and build the salad right on a plate.
How to make Flank Steak Salad
In a bowl, combine the olive oil, Maggi sauce, minced garlic, Mexican oregano, Kosher salt, fresh ground pepper, chile powder, and cumin, and whisk to combine. Place the steak in a large bowl or resealable plastic bag. Pour the marinade over the steak, making sure that all areas of the steak are covered.
Cover the bowl with plastic wrap, or seal the plastic bag and place it in the refrigerator. Allow the flank steak to marinate for at least an hour. You can let it go up to 24 hours if you like.
Remove the steak about 30 minutes before you grill it so it can come up to room temperature. When ready to cook the steak, preheat your grill to medium-hot or about 400 degrees F.
Place the meat on the preheated grill and close the lid. Cook on the first side for 3-5 minutes, depending upon the thickness of the steak. Then, turn the steak and grill on the second side for 3-5 minutes with the lid closed.
You want the internal temperature of the steak to be 130 – 135 degrees F. for medium rare. I check the temperature with my Thermoworks Thermapen instant-read thermometer; it works great every time!!
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Remove the flank steak from the grill and allow it to rest for about 5 minutes before slicing.
Next, heat a pan of water to a boil and add the potatoes. Cook until fork tender and remove the potatoes using a slotted spoon to a bowl and set aside. Add the carrot to the water and cook for 5 minutes, then add the peas. Continue to cook for 1 minute, then drain well and set aside.
Making the dressing
You can make the dressing in advance and refrigerate it until you are ready to serve. This is a super simple dressing that is packed full of flavor!
In a 16-ounce jar, combine the olive oil, vinegar, lime juice, minced garlic, honey, Kosher salt, fresh ground pepper, red onion, and chipotle salsa. Give the jar a good shake. If you are making the dressing ahead of time, place it in the refrigerator until you are ready to serve.
Building the salad
To build the salad, start by laying the lettuce leaves around the serving plate. Then, add your cooked potatoes, carrots, and peas on top.
Slice the flank steak into thin slices on the bias and lay the slices on top of the vegetables. Arrange the slices of avocado and radishes over the lettuce, then add the jalapeno, cilantro, and slices of lime to the platter.
You can drizzle the salad dressing over the entire platter. If you are serving the salad on individual plates, you can allow each person to drizzle their plate with the dressing.
Serving the Salad
This salad is so versatile! You can serve the salad as is; just grab some tongs and serve as much as you like to each person.
If you prefer, you can serve the salad on top of either tortillas or tostadas. Whichever way you elect to serve this salad, I know you will love the end product!
Pin it HERE!!
Pin it HERE!!
Flank Steak Salad
Ingredients
Grilled Steak:
- 2-3 pounds flank steak
- 3 Tbsp olive oil
- 2 Tbsp Jugo de Maggi or soy sauce
- 1 Tbsp minced garlic
- 2 tsp Mexican oregano
- 2 tsp Kosher salt
- 1 tsp fresh ground pepper
- 1 tsp chile powder
- 1 tsp cumin powder
Dressing:
- 1/2 cup olive oil
- 1/3 cup white vinegar
- 1/4 cup lime juice
- 1 Tbsp minced garlic
- 2 tsp honey
- 1 tsp Kosher salt
- 1/2 tsp fresh ground pepper
- 1/2 medium red onion thinly sliced
- 4 Tbsp chipotle salsa or 1/2 can chipotle chiles in adobo with sauce or to taste
Salad:
- 4 cups lettuce romaine or bibb, cut into pieces
- 1 pound red potatoes cooked and cubed
- 3 large carrots cooked and cut into 1/2 inch pieces
- 1 cup peas
- 1 avocado sliced or cubed
- 6 radishes thinly sliced
- 1 cup cilantro leaves
- 1/2 cup pickled jalapenos
- 1 lime sliced in wedges
For serving:
- Warm corn tortillas or tostadas
Instructions
Grilled Steak:
- Pat the steak dry and place in a large container or a large ziplock bag. Combine the olive oil and the remaining ingredients for the steak and pour over the meat.
- Refrigerate the meat for an hour or up to 24 hours to allow it to marinate.
- Heat the grill to 400°. Place the meat on the grill, discard the marinade, and cook for 3 to 5 minutes per side. Or until the internal temperature of the steak reaches 130 degrees F.
- Remove the steak from the grill and allow to rest for 5 minutes before slicing.
Dressing:
- Combine all the ingredients in a jar and shake well. Refrigerate until ready to use.
Salad:
- Lay the lettuce around the serving plate and add the potatoes, carrots, and peas. Then slice the meat and lay it over the vegetables.
- Add the avocados, radishes, cilantro, and jalapenos.
- Drizzle the dressing over the salad before serving.
- Serve with tostadas or tortillas.
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