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Spice-Rubbed Flank Steak Salad

by Crystal Hatch • featured in 4 Simple Springtime Salads

Under 30 min

Under 30 min

Ingredients

for 5 servings

  • 1 lb
    flank steak (455 g)
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • cayenne pepper, to taste
  • oil, your preference
  • 5 cups
    mixed greens (1 kg)
  • 1 cup
    cherry tomatoes (200 g)
  • 2 avocados, diced
  • 1 cup
    carrot, shredded (110 g)
  • ½ red onion, sliced

Honey Mustard Dressing

  • 2 tablespoons
    mustard
  • 2 tablespoons
    honey
  • 2 tablespoons
    lemon juice
  • 1 tablespoon
    olive oil
  • ¼ teaspoon
    salt
  • ¼ teaspoon
    pepper

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Preparation

  1. Season both sides of the flank steak generously with salt, pepper, garlic powder, onion powder, and cayenne. Massage the spices into the steak well.
  2. In an oiled skillet, cook steak for 2-3 minutes on both sides (depending on desired doneness), flipping once.
  3. Remove steak from skillet and allow to rest on a cutting board for 10 minutes. Allowing the steak to rest before cutting it allows the juices to resettle.
  4. While the steak rests, combine the mustard, honey, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk to combine. Set aside.
  5. Cut the steak against the grain.
  6. Assemble the salad with mixed greens, cherry tomatoes, avocados, shredded carrots, and red onion. Top with cut steak.
  7. Serve with dressing.
  8. Enjoy!
 

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