Best 7 Grilled Flank Steak Salad With Parmesan Crisps Recipes

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Grilled flank steak salad with parmesan crisps is a delectable dish that combines the smoky flavors of grilled flank steak with the freshness of a crisp salad and the savory crunch of Parmesan crisps. This tantalizing recipe offers a perfect balance of textures and flavors, making it an ideal choice for a light and satisfying summer meal. Whether you're hosting a backyard barbecue or simply seeking a healthy and flavorful weeknight dinner, this grilled flank steak salad is sure to impress with its zesty dressing, tender steak, and crispy Parmesan crisps.

Let's cook with our recipes!

GRILLED FLANK STEAK SALAD WITH PARMESAN CRISPS



Grilled Flank Steak Salad with Parmesan Crisps image

Any cookout becomes a special occasion when this is on the menu.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 4

Number Of Ingredients 10

1 lb beef flank steak
1/2 cup balsamic vinaigrette dressing or Italian dressing
1/4 teaspoon cracked black pepper
1 lb fresh asparagus spears, trimmed
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn romaine lettuce
1/2 cup thinly sliced radishes
Additional 1/4 cup dressing
6 tablespoons finely shredded Parmesan cheese

Steps:

  • In large nonmetal dish or resealable food-storage plastic bag, place steak and 1/2 cup dressing; turn to coat. Cover dish or seal bag; refrigerate at least 2 hours or overnight to marinate.
  • Heat oven to 350°F. Spray large cookie sheet with cooking spray.
  • To make Parmesan Crisps, spoon heaping teaspoonfuls Parmesan cheese in 12 mounds on cookie sheet. Spread each mound into 2-inch circle. Bake 6 to 8 minutes or until light brown. Carefully remove from pan to cooling rack. (Crisps may be made up to 2 days ahead and kept between layers of waxed paper in airtight container at room temperature.)
  • Heat gas or charcoal grill. Remove steak from marinade; reserve marinade. Sprinkle steak with cracked black pepper. Place steak on grill over medium heat. Cover grill; cook 15 to 18 minutes or until desired doneness, turning halfway through grilling. Let stand 5 minutes.
  • Meanwhile, toss asparagus with reserved marinade. Place asparagus in grill basket (grill "wok"); discard any remaining marinade. Place asparagus on grill. Cover grill; cook 6 to 8 minutes, turning occasionally, until tender. Season asparagus with salt and pepper.
  • In large bowl, toss lettuce, radishes and the additional 1/4 cup dressing. Divide lettuce mixture among 4 dinner plates. Cut steak across grain into thin slices. Divide steak slices and asparagus evenly among plates. Serve with Crisps.

Nutrition Facts : Calories 440, Carbohydrate 6 g, Cholesterol 90 mg, Fat 3, Fiber 3 g, Protein 39 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 700 mg, Sugar 3 g, TransFat 0 g

GRILLED STEAK & PARMESAN SALAD



Grilled Steak & Parmesan Salad image

This salad made with tender grilled steak, torn mixed greens and colorful fresh veggies is a winner. Top with shaved Parmesan and savor the victory.

Provided by My Food and Family

Categories     Father's Day Recipes

Time 1h

Yield Makes 4 servings.

Number Of Ingredients 6

1 cup prepared GOOD SEASONS Italian Dressing Mix (prepared using the less-oil directions on package), divided
1 boneless beef sirloin steak (1 lb.), 1/2 inch thick
1 pkg. (10 oz.) torn mixed salad greens
2 tomatoes, cut into wedges
1 yellow squash, chopped
1/4 cup POLLY-O Shaved Parmesan Cheese

Steps:

  • Pour 1/2 cup dressing over steak in shallow dish; turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
  • Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 10 min. on each side or until medium doneness (160°F). Remove from grill; cut steak across the grain into thin slices.
  • Toss greens with tomatoes, squash and remaining dressing. Place on platter; top with meat and cheese.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

CAPRESE SALAD WITH GRILLED FLANK STEAK



Caprese Salad with Grilled Flank Steak image

This is a fresh, healthy, easy-to-make salad with a twist to the usual restaurant versions. It can be served in small portions as an appetizer salad, or in large portions as a whole meal. This recipe is for 4 larger salads.

Provided by cookinmama

Categories     Salad     Vegetable Salad Recipes     Caprese Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 12

2 tomatoes, diced
1 (4 ounce) ball fresh mozzarella, cut into 1-inch cubes
¼ cup coarsely chopped fresh basil
1 clove garlic, minced, or more to taste
1 tablespoon olive oil
1 pound flank steak
1 clove garlic, minced
1 tablespoon olive oil
salt and ground black pepper to taste
1 (6.5 ounce) bag butter lettuce mix
2 tablespoons balsamic vinegar, or to taste
olive oil, or to taste

Steps:

  • Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak.
  • Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain.
  • Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 5.8 g, Cholesterol 49.5 mg, Fat 24 g, Fiber 1.3 g, Protein 20.2 g, SaturatedFat 7.7 g, Sodium 114.9 mg, Sugar 3.8 g

GRILLED FLANK STEAK SALAD



Grilled Flank Steak Salad image

"This is one of our favorite recipes," writes Mitzi Sentiff of Annapolis, Maryland. "The marinade gives the meat such a wonderful flavor." TIP: "All you need to complete this meal is some good bread," Mitzi notes.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon pepper
1 beef flank steak (3/4 pound)
1 package (5 ounces) spring mix salad greens
1 plum tomato, cut into wedges
1/4 cup sliced radishes
1/4 cup chopped celery
2 green onions, cut into 1-inch strips

Steps:

  • In a small bowl, whisk the first six ingredients. Pour 1/3 cup into a shallow dish; add steak and turn to coat. Cover and refrigerate for 3 hours. Cover and refrigerate remaining marinade for dressing., Drain and discard marinade from steak. Grill, covered, over indirect medium heat for 11-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut across the grain into thin slices., In a large serving bowl, combine the greens, tomato, radishes, celery, onions and beef. Drizzle with reserved marinade; toss to coat.

Nutrition Facts :

GRILLED FLANK STEAK



Grilled Flank Steak image

Serve this grilled flank steak with salad and vegetables.

Provided by Dianne Corbett Balach

Time 4h15m

Yield 4

Number Of Ingredients 12

½ cup olive oil
¼ cup lemon juice
2 cloves garlic, minced
1 tablespoon dried minced onion
1 ½ teaspoons flavor enhancer (such as Accent®)
1 ½ teaspoons salt
1 teaspoon black pepper
1 teaspoon white sugar
½ teaspoon dry mustard
½ teaspoon dried rosemary
¼ teaspoon ground ginger
1 (1 pound) flank steak

Steps:

  • Mix oil, lemon juice, garlic, minced onion, flavor enhancer, salt, pepper, sugar, dry mustard, rosemary, and ginger together in a glass jar. Place flank steak in a zip-top bag and add marinade. Refrigerate for 4 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Remove flank steak from the marinade and shake off excess. Discard the remaining marinade.
  • Cook on the preheated grill, turning once, until firm and slightly pink in the center, 5 to 8 minutes per side. Slice on a diagonal across the grain to serve.

Nutrition Facts : Calories 356 calories, Carbohydrate 4.2 g, Cholesterol 25.2 mg, Fat 31.8 g, Fiber 0.4 g, Protein 14.1 g, SaturatedFat 5.6 g, Sodium 1139.8 mg, Sugar 1.8 g

GRILLED STEAK WITH PARSLEY-PARMESAN SALAD



Grilled Steak with Parsley-Parmesan Salad image

The rich and beefy flatiron is also known as a top blade steak, but you can use any cut.

Provided by Chris Fischer

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pounds flatiron steak
3 tablespoons olive oil, divided, plus more
Kosher salt, freshly ground pepper
2 cups fresh flat-leaf parsley leaves
2 ounces Parmesan, shaved
1 tablespoon fresh lemon juice

Steps:

  • Rub steak with 2 tablespoons oil; season generously with salt and pepper. Let sit at room temperature 30 minutes.
  • Prepare a grill for medium-high heat; oil grill grate. Grill steak to desired doneness, 5-7 minutes per side for medium-rare. Let rest 5 minutes before slicing against the grain.
  • Meanwhile, toss parsley, Parmesan, lemon juice, and remaining 1 tablespoon oil in a medium bowl; season with salt, pepper, and more lemon juice, if desired. Serve steak topped with parsley-Parmesan salad.

GRILLED FLANK STEAK AND CORN SALAD RECIPE BY TASTY



Grilled Flank Steak And Corn Salad Recipe by Tasty image

Here's what you need: corn, olive oil, salt, black pepper, flank steak, smoked paprika, brown sugar, chili powder, onion powder, ground cumin, chipotle powder, garlic powder, canola oil, red fresno chilies, avocado, red onion, cherry tomato, jalapeñoes, honey, lime juice

Provided by Matthew Johnson

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

4 ears corn
4 tablespoons olive oil, divided
1 tablespoon salt, plus more to taste
1 teaspoon black pepper, plus more to taste
2 lb flank steak
1 tablespoon smoked paprika
2 tablespoons brown sugar
2 teaspoons chili powder
2 teaspoons onion powder
2 teaspoons ground cumin
2 teaspoons chipotle powder
2 teaspoons garlic powder
canola oil, for greasing
3 red fresno chilies, seeded and sliced
1 avocado, chopped
½ red onion, chopped
1 cup cherry tomato, halved
2 jalapeñoes, sliced
1 tablespoon honey
½ cup lime juice

Steps:

  • In a medium bowl, drizzle the corn with 2 tablespoons of olive oil and season with salt and pepper to taste. Massage the corn until fully coated. Set aside.
  • In a small bowl, combine the paprika, salt, brown sugar, chili powder, onion powder, cumin, garlic powder, chipotle powder, and black pepper and mix together.
  • Sprinkle the dry rub all over both sides of the flank steak. Rub in the spices.
  • On a heated grill or grill pan greased with canola oil, add the seasoned flank steak and cook until it begins to char slightly, about 3 minutes each side. Remove from the grill and let rest for at least 15 minutes to cool and keep the juices inside.
  • Add the seasoned corn to the grill pan. Cook until charred slightly, 3-5 minutes per side. Remove the corn from the grill and set aside to cool.
  • Set a small bowl upside-down inside a large bowl. Stand the corn cobs on the small bowl and cut off the kernels. Remove the small bowl.
  • Add the chiles, avocado, red onion, cherry tomatoes, jalapeños, lime juice, honey, salt, pepper, and the remaining 2 tablespoons of olive oil. Mix to combine.
  • Cut the meat into ½ inch (1 cm) slices.
  • Top with the corn salad and serve.
  • Enjoy!

Nutrition Facts : Calories 455 calories, Carbohydrate 28 grams, Fat 23 grams, Fiber 4 grams, Protein 35 grams, Sugar 10 grams

Tips:

  • Choose a flank steak that is at least 1 inch thick. This will ensure that the steak is cooked evenly and stays juicy.
  • Use a flavorful marinade to enhance the taste of the steak. Some good options include olive oil, garlic, herbs, and spices.
  • Preheat your grill to medium-high heat before cooking the steak. This will help to sear the steak and prevent it from sticking.
  • Cook the steak for 6-8 minutes per side, or until it reaches your desired doneness. Use a meat thermometer to check the internal temperature of the steak to ensure that it is cooked to your liking.
  • Let the steak rest for a few minutes before slicing it. This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
  • Serve the steak sliced with your favorite sides. Some good options include grilled vegetables, roasted potatoes, or a fresh salad.

Conclusion:

Grilled flank steak salad with parmesan crisps is a delicious and easy-to-make meal that is perfect for a summer cookout. The steak is flavorful and juicy, while the salad is light and refreshing. The parmesan crisps add a touch of crunch and flavor to the dish. This recipe is sure to be a hit with your family and friends.

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