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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Flank steak salad with marinated onions

Steak Salad Recipe

Posted by: Ari Laing

This steak salad recipe is perfect on busy weeknights when you want something healthy and filling without a ton of prep. Grill flank steak on a stove top, then serve over baby spinach and arugula with tomatoes, avocado, marinated onions, and marcona almonds. Ready in just over 30 minutes! GF, DF, Whole30

recipe +-

Posted by: Ari Laing
Flank steak salad with marinated onions
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5 from 1 vote

Steak Salad Recipe

This steak salad recipe is perfect on busy weeknights when you want something healthy and filling without a ton of prep. Grill flank steak on a stove top, then serve over baby spinach and arugula with tomatoes, avocado, marinated onions, and marcona almonds. GF, DF, Whole30
Prep Time15 mins
Cook Time10 mins
Resting Time10 mins
Total Time35 mins
Course: Lunch
Cuisine: Dinner
Keyword: how to cook flank steak, marinated onions, spinach salad recipe
Servings: 2 servings
Calories: 566kcal
Author: Ari Laing

Equipment

  • Grill pan or grill

Ingredients

  • ¾ lb flank steak
  • 2-3 tsp Kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 Tbsp avocado oil grapeseed oil, or other light, neutral oil
  • 2.5 oz baby spinach and arugula (sold together in a combined package)
  • 1 medium tomato chopped
  • 1 ripe avocado peeled and cut into small pieces
  • 2 Tbsp marcona almonds
  • ¼ tsp Flaky sea salt
  • Marinated onioned recipe linked below

Instructions

  • Bring the steak to room temperature, then season generously on both sides with Kosher salt and black pepper. Heat a grill pan over high heat for at least 5 minutes.
  • Cook the flank steak. When very hot, drizzle the pan with 2 Tbsp avocado oil. Add the flank steak, then cook for 3-5 minutes per side, or until an internal temperature of 135F is reached (for medium rare). Set aside to rest for 10 minutes before slicing while you assemble the salad.
  • Assemble the salad. First, season the chopped tomatoes with ¼ tsp flaky sea salt. Set aside. Divide spinach and arugula mixture between two large plates or bowls. Top each with half of the sliced avocado, 1 Tbsp each of the marcona almonds, and a few tablespoons of marinated onions. Divide the tomatoes and place on top.
  • Slice the steak. Use a sharp chef's knife to slice the steak into ¼ - ½" thick slices, cutting against the grain. Place half of the steak on each salad, then drizzle both with reserved marinated onion dressing. Serve immediately!

Notes

  • Marinated onions recipe -- for this recipe you'll need extra virgin olive oil, red wine vinegar, balsamic vinegar, dried oregano, and 1 small red onion.

Nutrition

Sodium: 3904mg | Calcium: 113mg | Vitamin C: 18mg | Vitamin A: 3847IU | Sugar: 3g | Fiber: 3g | Potassium: 1008mg | Cholesterol: 102mg | Calories: 566kcal | Monounsaturated Fat: 27g | Polyunsaturated Fat: 5g | Saturated Fat: 8g | Fat: 42g | Protein: 40g | Carbohydrates: 7g | Iron: 4mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!