This is such a hearty, healthy, fresh, and vibrant Steak Salad Recipe! It has tender strips of garlic-rubbed grilled flank steak over grilled romaine, bright tomatoes, and fresh cool basil yogurt dressing. The romaine lettuce is grilled so it gets this slightly charred, slightly nutty, deep new amazing flavor that is nothing like the boring lettuce you know. So few ingredients, but so much flavor!! #steaksalad #flanksteak #summerfood #easydinners #easysalads
For this recipe, you can make my Creamy Basil Chive Yogurt Dressing up to 5 days in advance. All ingredients go into the blender and it takes only minutes!
Make the marinade by mincing the garlic and adding it to a large storage bag or glass container. Then add the olive oil, Worcestershire Sauce, water, salt, and black pepper. Last, add the flank steak and rub it around in the marinade until completely coated. Once coated, you can immediately grill or let sit sealed in the fridge for up to 2 days in advance.
Preheat your grill on high. The flank steak will grill for about 5-7 minutes per side. Five minutes will give you a beautiful medium rare. Seven minutes will be more medium well.
For the Romaine lettuce, rinse it to remove any dirt and then completely dry it. Cut in half starting at the stem. Then brush or spray with olive oil. Place on the lower heat section of the grill and watch them closely to ensure they don't burn. They only need 1-2 minutes per side.
Remove the flank steak from the grill and let it rest for at least 5-10 minutes so that the juices redistribute into the meat and don’t come running out when you slice it. To slice it, you will slice thin and on an angle going against the grain (the lines) on the steak.
When you are ready to serve, slice the grape tomatoes in half. You can either serve the romaine lettuce whole or slice it up.