This grilled flank steak salad is packed with tender marinated steak, crisp romaine, sweet grilled corn, creamy avocado, and fresh mozzarella. Tossed in a tangy balsamic dressing, it's a fresh, meal-worthy summer salad perfect for weeknights or backyard gatherings.
0 To make the marinade, grab a large enough container that can accommodate your flank steak and place ¼ cup of olive oil, ⅓ cup of soy sauce, ¼ cup of apple cider vinegar, 2 tablespoons of lemon juice, 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, 3 cloves of minced garlic, 1 teaspoon of sweet paprika, ½ teaspoon of ground cumin, ½ teaspoon of kosher salt, ¼ teaspoon black pepper in it. Whisk until smooth.
1 Cover and let it marinate in the fridge for at least an hour or overnight (no more than 24 hours.)
2 While the meat is marinating, make the salad dressing. In a small bowl, place 3 tablespoons of balsamic vinegar, 2 tablespoons of freshly squeezed lemon juice, 1 clove garlic, peeled and minced, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Give it a whisk. While still whisking, slowly add the 1/4 cup of extra-virgin olive oil. Whisk until fully incorporated and smooth. Set it aside.
3 To grill the steak, preheat a gas grill to 500 degrees °F. Scrape the grill grates and coat them generously with the oil.
4 Place the flank steak on the grill and cook for 3-4 minutes on each side for rare (internal temperature is 130 to 135 °F), 4-5 minutes on each side for medium (internal temperature is 136 to 145 °F), or 5-6 minutes on each side for medium-well (internal temperature is 146 to 155 °F).
5 When it reaches your desired doneness, transfer the grilled flank steak to a platter and cover it with foil. Let it rest while you prepare the salad.
6 To make the salad, place 6 cups of roughly chopped romaine lettuce, 2 cups of corn, 1 cup of chopped cherry tomatoes, 3 small sliced radishes, 3 thinly sliced green onions, 1 sliced avocado, and a cup of mozzarella pearls in a large salad bowl.
7 Drizzle the dressing over the salad and toss to ensure that all of the ingredients are evenly coated. Add more seasoning to taste and adjust as needed.
8 Slice the steak against the grain (1/2-inch thick slices) and layer it over the salad just before serving.
