Grilled Marinated Flank Steak Salad with Lemon Mustard Vinaigrette

prep time:: 10 min
total time:: 45 min

Makes 2 servings

This is a great summer salad, most of which can be made ahead. You can freeze the uncooked steak with the marinade and thaw when ready to cook.

ingredients

For the steak:
6 oz. flank steak
2 T Dijon mustard
1 T whole-grain mustard
1 T horseradish
1 T olive oil
Salt & pepper to taste
For the vinaigrette:
Juice from 1/2 lemon
1 tsp. Dijon mustard
2 tsp. whole-grain mustard
2 T olive oil
Salt & pepper to taste
For the salad:
3 cups European salad or other lettuce
1 ripe avocado
1 vine-ripened tomato, cut into wedges
1/4 cup shredded or peeled carrot
1/4 cup thinly sliced cucumber

directions

1
Vinaigrette can be made up to a month ahead and stored in the refrigerator. Whisk before using.
2
Marinate the steak:
3
Whisk Dijon mustard, whole-grain mustard, horseradish, and olive oil in a small bowl. Sprinkle salt and pepper onto steak. Spread mustard mixture onto both sides of steak. Let stand at room temperature at least 15 minutes, or in the fridge overnight.
4
Make the vinaigrette:
5
Whisk lemon juice and mustard in a small bowl. Whisk in olive oil until emulsified. Add salt & pepper.
6
Make the salad:
7
Slice the avocado and add to the vinaigrette bowl to prevent from turning brown. Place rest of ingredients in large bowl.
8
Grill steak 6 minutes per side on low to medium heat for medium rare. Let stand for 10 minutes. Slice very thinly, diagonally against the grain, then cut into bite-sized pieces. Add steak and avocado to salad mixture, then toss.

notes

Health benefits: Omega-3 fatty acids from the avocado, which is good for your cholesterol. The richness of the avocado also helps you cut down on your red meat intake.

Source: Jen & Jon Robinson