Go Back
Print Recipe
5 from 2 votes

Loaded Grilled Steak Salad

Author: Gaby Dalkin


  • 1 lb Flank Steak
  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 cloves garlic finely chopped
  • 3 tablespoons chopped flat leaf parsley
  • 2 tablespoons fresh oregano
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper

For the Salad:

  • 4 cups market greens
  • 2 heirloom tomatoes cut into wedges
  • 2 peaches cut into wedges
  • 1 large avocado sliced
  • 3 scallions sliced
  • 2 corn on the cobb grilled and sliced off into sheets
  • 1 recipe cilantro vinaigrette


For the Steak:

  • Combine the ingredients for the flank steak marinade. Add the steak and let marinate for 2 hours.
  • Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks. Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. Slice the flank steak against the grain and use for the salad.

For the Salad:

  • Arrange everything on a large platter and serve with the vinaigrette drizzled on top.