Grilled Flank Steak Salad

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (3 oz meat, 3/4 cup salad) contains 310 calories, 5 g carbohydrate, (2 g fiber), 22 g protein, 20 g fat, (6 g saturated fat), 55 mg cholesterol, and 300 mg sodium.
  • Calories per Serving: 310
  • Servings: 8
  • Active Time: 30 minutes
  • Total Time to Make: 30 minutes
  • Cooking Technique: Grilling Meat
Grilled Flank Steak Salad



  1. Preheat grill on HIGH 10 min. Stir together BBQ seasoning and 2 Tbsp basting oil in small bowl; rub over both sides of steak.
  2. Coat cleaned grill grate lightly with vegetable oil.
  3. Drizzle both sides of steak with a light coat of basting oil. (Too much oil will cause flare-ups on the grill.)
  4. Sear steak about 5 min, until it has changed color one-quarter of way up from bottom. Turn over; baste (brush seared side with basting oil). Sear 1-3 min. Turn over steak; baste. Reduce heat to MED; close cover. Cook steak to 5 degrees below desired internal temp (refer to meat cooking guide for final internal temp). Check by inserting thermometer into thickest part of steak.
  5. Transfer steak to clean platter; let rest 5-10 min.
  6. While steak rests, whisk vinegar and pumpkin seed oil and toss with spring mix in medium bowl. Season with salt and pepper.
  7. Slice steak, at an angle, in about 1-inch strips. Portion spring mix salad on serving plates; top with sliced steak. Top with raspberries, crumbled bacon, and peanuts.
Temperature Chart PDF
Chef Tips
Serve with Greek Santorini Couscous Salad (Prepared Foods).


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