The Olive Bin

Flank Steak Salad

In a small bowl whisk olive oil, vinegar, mustard, salt, and pepper to make marinade. Place flank steak and half the marinade in resealable bag. Let rest 3 hours, or up to 24 in the fridge. Reserve the remaining marinade for salad dressing. Preheat a grill on high. Remove steak from marinade. Grill 3 minutes per side, caramelized but still pink, to an internal temperature 120°F. Remove from grill, cover and let rest 10 minutes. In a large serving bowl, toss together salad greens, vegetables, and half the remaining dressing. Thinly slice the steak and place over the salad. Drizzle with remaining dressing.
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Ingredients

1/4 C of The Olive Bin's Garlic Olive Oil

1/4 C of The Olive Bin's  18-Year Traditional Balsamic Vinegar

2 T creamy Dijon Mustard

Salt & pepper to taste

2-3 lbs flank steak

8 C salad greens

1 each - bell pepper, cucumber, and red onion, sliced

1/2 C cherry tomatoes, halved

Directions

  1. In a small bowl whisk olive oil, vinegar, mustard, salt, and pepper to make marinade. Place flank steak and half the marinade in resealable bag. Let rest 3 hours, or up to 24 in the fridge. Reserve the remaining marinade for salad dressing.
  2. Preheat a grill on high. Remove steak from marinade. Grill 3 minutes per side, caramelized but still pink, to an internal temperature 120°F. Remove from grill, cover and let rest 10 minutes.
  3. In a large serving bowl, toss together salad greens, vegetables, and half the remaining dressing.
  4. Thinly slice the steak and place over the salad. Drizzle with remaining dressing.

Additional Info

We also recommend using Tuscan Herb Olive Oil or your personal favorite flavor in place of the Garlic Olive Oil if you wish!

Associated Products

Traditional 18-Year Dark Balsamic
Traditional 18-Year Dark Balsamic
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Tuscan Herb Olive Oil
Tuscan Herb Olive Oil
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