Grilled Flank Steak Salad With Smoked Paprika Dressing Recipe
Tender grilled flank steak marinated in a flavorful blend of soy sauce, white wine vinegar, and spices, served on a bed of crisp spring greens with colorful bell peppers and cucumbers, all drizzled with a smoky and tangy dressing. This dish is perfect for a light and satisfying meal that bursts with delicious flavors.
— Constant Cookbook
Ingredients
- 3 tbsp soy sauce
- 2 tbsp white wine vinegar
- 1 tbsp canola oil
- 3 cloves garlic, peeled and smashed
- 1 1/2 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 1 (1 1/4 lb) flank steak
- 1 tbsp plus 1 tsp port wine (or sherry) vinegar
- 1 tsp smoked paprika
- Pinch of salt
- 3 tbsp olive oil
- 6 cups spring greens
- 1 red bell pepper, chopped
- 1 cup sliced English cucumber
Instructions
- The Steak:
- In a large glass dish, whisk together the soy sauce, white wine vinegar, canola oil, garlic, smoked paprika and pepper.
- Add the flank steak and turn to coat with the marinade. Cover and refrigerate for approximately 2 hours.
- Heat the grill to medium-high heat. Lightly oil the grill.
- Remove the steak from the marinade and discard the marinade.
- Grill the flank steak to desired degree of doneness, 3 to 4 minutes per side for medium-rare.
- Let the steak rest for 5 to 10 minutes. Cut in thin slices across the grain.
- The Dressing:
- Whisk together port wine vinegar (sherry vinegar will also work here), smoked paprika and salt. Slowly pour in olive oil, whisking constantly.
- Putting it together:
- Divide the spring greens between four dinner plates or large bowl. Top with the flank steak, red bell pepper and cucumber. Drizzle with some of the dressing and serve. Serve with additional dressing, if desired.
Yield
Serves 4 to 6
Nutrition
- Serving Size: 0.25 of Recipe
- Calories: 366 kcal
- Carbohydrate Content: 8 g
- Protein Content: 33 g
- Fat Content: 21 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 85 mg
- Sodium Content: 849 mg
- Fiber Content: 1 g
- Sugar Content: 2 g
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