Grilled Coffee Crusted Flank Steak Salad is the perfect grilled salad for summertime. With fresh seasonal produce right from the farm stand, this meal comes together in under 30 minutes and will make both your inner grilling enthusiast and health nut happy. 

Grilled Coffee Crusted Flank Steak Salad | Kita Roberts GirlCarnivore.com

Are you on the hunt for the best steak salad recipe that’s hearty and healthy? Well, congratulations because you’ve stumbled upon one of our favorite beef recipes! It’s super tasty, easy to make, and packs a punch of protein and fresh vegetables, making it a great option for a weeknight meal or family gathering! So, get your cutting board, and let’s dive into this healthy recipe that’s anything but boring!

What Is Flank Steak Salad?

Flank steak salad is exactly what it sounds like – a salad featuring thin slices of grilled flank steak as the star of the show! It’s a hearty and filling salad that’s perfect for when you want to add some protein to your greens. Flank steak is a lean cut of beef that comes from the abdominal muscles of the cow, which means it has a lot of muscle fibers running through it (check out our What Is Flank Steak guide for more info). But don’t let that scare you – when cooked properly, flank steak is tender and flavorful.

For this recipe, we forgo the flank steak marinade and opt for a delicious, aromatic coffee rub instead. And when you pair it with a variety of fresh veggies, like cherry tomatoes, mushrooms, and creamy avocado, you’ve got a meal that’s delicious and pretty darn healthy. So, next time you’re looking for easy dinners that aren’t boring, whip up this flank steak salad recipe and thank us later!

Grilled Coffee Crusted Flank Steak Salad | Kita Roberts GirlCarnivore.com

Flank Steak Salad Ingredients

Flank Steak Salad

  • Cooked Bacon – We’re reserving the fat for the honey lime vinaigrette!
  • Flank Steak – A lean cut of beef from the abdominal muscle of the cow.
  • Steak House Coffee Rub – The flavorful rub that brings this dish to life!
  • Salt and Pepper – we use kosher salt and freshly ground lack pepper when cooking.
  • Olive Oil – For grilling the avocado.
  • Romaine Lettuce – The base for our flavorful flank steak salad.
  • Avocado – Grilled to perfection and served with the salad. 
  • Cherry Tomatoes – Adds a burst of sweetness and acidity that brightens up the dish.
  • Red Pepper – Colorful and crunchy addition with mild sweetness to balance out savory flavors.
  • Red Onion – Pungent and bold-flavored onion that adds a kick.
  • Mushrooms – Earthy vegetable that pairs perfectly with steak.
  • Scallions – Subtle onion flavor that adds a touch of freshness.
  • Fresh Snipped Cilantro – Fragrant herb that gives a bright flavor.

Honey Lime Vinaigrette

  • Local Honey – Adds a touch of sweetness.
  • Lime – Zested and juiced. Adds a touch of tang.
  • Apple Cider Vinegar – The acidity helps balance out the oil.
  • Extra Virgin Olive Oil – Provides a velvety, deep flavor that brings the vinaigrette together.
  • Bacon Fat – Adds a savory touch.
  • Salt and Pepper to Taste
  • Red Pepper Flakes to Taste

How to Make Flank Steak Salad

  1. While the grill is coming to temp and the grill grates are cleaned and oiled, prep your salad and steak. 
  2. Meanwhile, rub the steak with a thick coat of the coffee rub. Then, grill steak for 12 to 14 minutes, flipping once halfway through until the internal temperature reaches at least 130 degrees F for medium-rare. Use a meat thermometer for accuracy. Place flank steak in foil and allow to rest.
  3. Rub the sliced avocado and Romaine lettuce in olive oil and sprinkle with salt and pepper. Place on the cool side of the grill and grill until nice and charred on all sides, 3 to 5 minutes.
  4. Whisk the vinaigrette ingredients together in a large bowl, season to taste, and toss the sliced tomatoes, peppers, onion, and mushrooms in the vinaigrette.
  5. Arrange the grilled vegetables on a large platter and top with the sliced veggies and vinaigrette. Place steak on a cutting board and slice it against the grain at an angle. Place over the salad. Sprinkle with crushed bacon, scallions, and cilantro for a pop of color. Serve and enjoy!

GIRL CARNIVORE EXPERT RECIPE TIPS

  • If you prefer, you can serve the salad with your favorite salad dressing, such as blue cheese or ranch! Or you can make your own homemade dressing!
  • To get the most out of your flank steak, it’s important to slice it against the grain into thin pieces using a cutting board. This is especially important since flank steak has long muscle fibers. Cutting against the grain shortens the fibers and results in tender and easy-to-chew meat, which is always a plus! 
  • To ensure your steak is cooked just right, use an instant-read meat thermometer to check the internal temperature. For a lean cut like flank steak, we recommend aiming for 130 degrees F for a medium-rare steak and 140 degrees F for medium. Going beyond that can lead to a dry and unappetizing piece of meat. Remember, the key to a juicy steak is all about temperature, not time.

Leftovers & Reheating

If you have any steak left over and you haven’t already eaten it all, make sure to store it in an airtight container or plastic bag and keep it in the fridge for up to 4-5 days. But, if you want to enjoy your leftovers without sacrificing the taste and texture, reheating is the way to go! 

Luckily, reheating your sliced flank steak is a breeze and can taste just as good as the first time around. If you’re in a rush, simply pop your steak in the microwave with a damp paper towel on top for 10-15 seconds to keep it moist and juicy.

If you have any leftover flank steak, which we highly doubt, you can make Grilled Flank Steak Tacos, Grilled Flank Steak Fajitas, or Foil-Wrapped Carne Asada Nachos.

What to Serve With Grilled Flank Steak Salad

This recipe is a meal in itself, but best side dishes to pair with it are smoked cream cheese or a charcuterie board as an appetizer or side, smoked corn on the cob, smoked potato salad, and a hearty grilled bread (with a rich compound butter or smoked garlic confit spread on top).

Grilled Coffee Crusted Flank Steak Salad | Kita Roberts GirlCarnivore.com

Recipe FAQs

WHAT OTHER TOPPINGS CAN I ADD TO THIS HEARTY SALAD?

You can add any of your favorite toppings like goat cheese, bleu cheese, balsamic glaze, feta cheese, or sweet corn!

CAN I USE ANOTHER TYPE OF LEAFY VEGETABLE BESIDES ROMAINE LETTUCE?

Absolutely! You can use leafy vegetables such as peppery arugula, iceberg lettuce, butter lettuce, or any other greens you prefer!

WHAT IF I DON’T HAVE APPLE CIDER VINEGAR?

You can use other types of vinegar, such as balsamic vinegar, white wine vinegar, or red wine vinegar if you have it. Keep in mind the flavor profile will be different but still yummy!

What’s the secret to a juicy steak?

After cooking, let the meat rest for a few minutes and use a meat thermometer to ensure it’s reached the right temperature. Giving it time to rest before slicing allows the juices to distribute, enhancing the flavor. And of course, don’t forget to slice against the grain to for the best chew.

More Flank steak recipes

Well, there you have it, folks – the perfect recipe for a flank steak salad that’s delicious and healthy! Who knew that a salad could be so dang satisfying? Aromatic coffee-rubbed steak, topped with fresh veggies and the honey-lime vinaigrette, will ignite your taste buds and make you rethink your aversion to salad! So, whether you’re looking for an easy weeknight dinner or need a new dish to add to your healthy recipes repertoire, this salad is for you! Trust us; your taste buds will thank you! Also, please rate the recipe card and leave a comment below to help out the next reader!

Grilled Coffee Crusted Flank Steak Salad

5 from 37 votes
Prep: 10 minutes
Cook: 15 minutes
Resting Time: 5 minutes
Total: 30 minutes
Servings: 8
Grilled Coffee Crusted Flank Steak Salad | Kita Roberts GirlCarnivore.com
🍽️ Indulge in a delicious and nutritious flank steak salad that combines the best of both worlds: juicy, tender steak and fresh, vibrant vegetables. Treat yourself to a heavenly, well-balanced meal that is as pleasing to the eye as it is to the palate.

Ingredients  

  • 4 slices bacon cooked, fat reserved
  • 2 lbs flank steak
  • 2 tbs steak house coffee rub
  • salt and pepper
  • 2 to 4 tbs olive oil
  • 2 heads Romaine lettuce washed and sliced in half from the core up
  • 1 avocado sliced in half, pitt removed, skin on for grilling
  • 1/2 cup cherry tomatoes sliced in half
  • 1/2 red pepper diced
  • 1/4 red onion diced
  • 1/2 cup mushrooms sliced
  • 2 scallions green part only, sliced
  • fresh snipped cilantro

For the Honey Lime Vinaigrette

  • 2 tbs local honey
  • 1 lime zested and juiced
  • 1- 2 tbs apple cider vinegar
  • 1/3 cup extra virgin olive oil
  • 2 tbs bacon fat
  • salt and pepper to taste
  • red pepper flakes to taste

Instructions 

  • While the grill is coming to temp, and the grate is cleaned and oiled, prep your salad and steak. Everything fires while the steak rests for perfect timing to serve as a whole platter to let your dinner guests create their own plates.
  • Meanwhile, rub the steak with a thick coat of the coffee rub. When ready, grill for 12 to 14 minutes, a temp of about 140 for medium rare, flipping once half way through. Wrap in foil and allow to rest.
  • Rub the sliced avocado and Romaine lettuce in olive oil and sprinkle with salt and pepper. Place on the cool side of the grill and grill until nice and charred on all sides, 3 to 5 minutes.
  • Whisk the vinaigrette ingredients together in a large bowl, season to taste, and toss the sliced tomatoes, peppers, onion, and mushrooms in the vinaigrette.
  • Arrange the grilled vegetables to a large platter and top with the sliced veggies, and vinaigrette. Slice the flank steak, against the grain, on an angle against the grain and place over the salad. Sprinkle with crushed bacon, scallions and cilantro for a pop of color. Serve and allow people to create their own platter.

Notes

*I also grilled some fresh sweet corn and basted it in the vinaigrette

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 9g | Protein: 27g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 144mg | Potassium: 631mg | Fiber: 2g | Sugar: 6g | Vitamin A: 963IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 2mg
Course: Main Course
Cuisine: American, barbeque
Author: Kita Roberts

Bookmark this recipe now!

Grilled Coffee Crusted Flank Steak Salad - the perfect light summer salad for grill enthusiasts! Recipe at GirlCarnivore.com

Categories: , , , , , ,

Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.

SUBSCRIBE!

Signup and get free recipes sent to your inbox every week!

Please enable JavaScript in your browser to complete this form.
5 from 37 votes (37 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments