Photo: Anna Pelzer
Grilled Flank Steak Salad with Tomatoes
13 ingredients
Serves 6.
openrecipes
Flank steak is a great choice for salads, as it is full flavored but must be tenderized by slicing it thinly across the grain—letting you toss it easily with other ingredients. Look for cherry tomatoes in mixed sizes and colors for visual interest.
Estimated Nutrition (whole recipe, rough)
547
Calories
31g
Protein
30g
Fat
42g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/3 cup balsamic vinegar
- 1 1/2 Tbs. chopped fresh thyme
- 1 1/2 Tbs. chopped fresh marjoram
- 1 1/2 Tbs. Dijon mustard
- 2 large garlic cloves, minced
- 3/4 tsp. salt
- 3/4 tsp. freshly ground pepper
- 3/4 cup extra-virgin olive oil
- 1 flank steak, about 1 1/2 lb.
- 1 red onion, cut into wedges
- 1 large head romaine lettuce, leaves torn into bite-size pieces
- 2 or 3 tomatoes, preferably heirloom, cut into wedges, plus a
- handful of mixed cherry tomatoes, halved
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes