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Flank Steak Salad

Flank Steak Salad

Dry Aged Flank steak with a little asian style twist. Simple, full of bright & fresh flavors, finished with a little spice. 

Flank Steak Marinade:

  • Lime Zest 
  • Lime Juice  
  • Peeled & Grated Fresh Ginger 
  • 1/2 c. soy sauce
  • 2 Tbs. fish sauce
  • 2-3 Tbs. Sesame oil 
  • 4 garlic cloves, minced
  • 1 shallot, minced
  • 1 Thai chili, minced 
  • A touch of course pepper 
  • Himalayan Salt

Marinate up to 3 hours or overnight!

Flank Steak & Salad 

  • 1 Triple C Flank Steak 
  • Mixed Greens 
  • Red Cabbage 
  • 1 carrot, shredded or chopped small 
  • 1 cucumber, peeled & diced small 
  • 1 small red onion, thinly sliced 
  • Fresh Basil, minced 
  • Fresh Mint, minced
  • Fresh Cilantro, minced
  • 1lb thick noodles ( I use whatever I have in the house!) 


  • Whisk all marinade ingredients in a bowl and spoon half of it out and set aside ( It will become a little dressing for the whole meal) 
  • Score the Flank Steak on both sides in a crosshatch pattern (shallow cuts)
  • Place marinade and Flank Steak in a zip block bag or shallow dish and refrigerate for at least 3 hours or up to overnight. 
  • Prepare cast iron or grill to medium-hot 
  • Remove steak from marinade and add to your cast iron or grill
  • Discard excess marinade
  • Cook Flank Steak 3-4 minutes on each side, only flipping once 
  • Remove from heat & pan & let rest for 5 minutes 
  • Boil Water & add noodles until fork tender, then drain. 
  • Cut the Flank Steak thin against the grain
  • Assemble Salad items in a bowl 
  • On individual plates add noodles, layer on the salad, and top with Flank Steak.
  • Finish with a little of the remaining marinade you have set aside.

Serve immediately and let us know how it is by leaving a review or tagging us on Instagram or Facebook! 

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