This flank steak salad sure was a hit tonight! It was once again ridiculously hot out today, so I decided that my BBQ was the best cooking source for the evening! This is loaded with flavour and fresh veggies (that I of course also grilled on the BBQ) and the “dressing” is a less intense version of a chimichurri sauce. It was actually quite refreshing.
For the steak-
- 1 flank steak, pounded to a half inch, or at least the same thickness throughout
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp thyme
- 1/2 tsp fresh ground salt
- 1 tsp coriander
- 1 tsp cumin
For the “Dressing” – you don’t HAVE to grill all of these, you can simply just puree them all together uncooked.
- 1 Avocado, halved – grilled
- 1/2 large bunch of cilantro, rough chopped (I did not grill this.)
- 2 cloves garlic, grilled
- 1 bunch of green onions, whites and greens – grilled and rough chopped
- juice and zest of 2 limes (also grilled the limes.)
- 1/4c EVOO
- 1/4c water
- 2 tbsp honey
- 1 jalapeno pepper, grilled
- salt and pepper, to taste
For the salad-
- 1 head lettuce of your choice, chopped into 1″ pieces
- Fresh peas
- 1 leek, sliced
- 1 green pepper, sliced
- Heat your outdoor grill to a medium heat. Pat flank steak dry with paper towel, and make small slits against the grain. Do not slice all the way through, maybe only 1/4 of an inch. In a small bowl, mix together your steak spice rub ingredients. Once mixed well, slather on both sides of the steak. Place on the BBQ. Cook for about 5-7 minutes on one side. Flip the steak over and continue cooking until a meat thermometer reads 125F. Remove the steak from the grill to a cutting board and cover it with tin foil to rest.
- While your steak is resting, add your halved limes, green onions, avocado, green pepper, garlic and jalapeño pepper to the grill. Let them get a nice char on both sides, and then remove them from the grill. Put the green pepper to the side, as this is not a sauce ingredient. Place your avocado, cilantro, garlic, green onions, lime juice and zest, EVOO, water, jalapeño pepper, salt, pepper and honey in a blender or food processor. Process until nice and smooth. Taste, and season more if need be.
- In a skillet over medium heat, add a tbsp of EVOO. Saute your leeks and peas for a couple minutes until the leeks are softened. Remove from heat.
- In a large bowl, assemble your salad ingredients – lettuce, peas, green peppers and leeks.
- Slice your steak thinly against the grain and add it to the salad bowl. Add some dressing, and toss the salad to mix. Add more dressing if desired.