Grilled Flank Steak Salad with Chimichurri and Arugula

This post is sponsored by the Ohio Beef Council, all opinions are my own. Thanks for supporting beef farmers!

I love flank steak for its quick prep and versatility. It shines on a salad like this, but it’s also excellent in tacos, fajitas, or stir-fries. I partnered with the Ohio Beef Council to share this recipe featuring a cilantro-lime marinade and a creamy sriracha dressing.

The salad combines juicy, marinated grilled flank steak with fresh greens, tomatoes, onion, queso fresco, and a spicy-smooth dressing. It’s bright, satisfying, and easy to prepare—perfect for weeknights or weekend grilling.

Recipe Ingredients:

For the Steak Marinade:

• Olive oil: extra-virgin preferred; avocado or canola oil will work.
• Lime juice: freshly squeezed for best flavor.
• Cilantro: freshly chopped.
• Garlic: minced cloves; if unavailable, use garlic powder.
• Worcestershire sauce: adds depth—choose a certified gluten-free version if needed.
• Crushed red pepper: a little heat; adjust to taste.
• Cumin: a small pinch complements the cilantro and lime.
• Salt and pepper: to taste.

For the Salad:

• Romaine: chopped hearts of romaine; or use a mix of greens.
• Tomatoes: grape, cherry, or sliced Roma tomatoes.
• Onion: thinly sliced red onion for color and bite.
• Cheese: queso fresco or cotija; shredded cheddar also works.
• Optional: avocado, grilled corn, black beans, radishes, etc.

For the Sriracha Dressing:

• Mayonnaise: classic mayo or your preferred brand.
• Red wine vinegar: a touch; apple cider vinegar can be a substitute.
• Lemon juice: freshly squeezed.
• Olive oil: extra-virgin or avocado oil.
• Sriracha: add gradually to reach your desired spice level.
• Honey: balances the heat; a bit of sugar works too.
• Garlic: one clove, minced (add more if desired).
• Salt and pepper: to taste.

How To Make It:

Start with the creamy sriracha dressing: whisk all dressing ingredients together, adding sriracha slowly until the heat suits you. Thin with a tablespoon of water if needed, then refrigerate until serving.

Marinate the steak: whisk the marinade ingredients and pour over the flank steak in a large zip-top bag. Remove excess air, seal, and rub the marinade into the meat. Refrigerate at least 2–4 hours, up to 24 hours.

Grill the steak: preheat the grill to medium-high (about 450°F). Remove the steak from the marinade and let excess drip off. Grill 3–5 minutes per side, depending on thickness, until the internal temperature meets your preference: 145°F for medium-rare, 160°F for medium, 170°F for well done. Remember the temperature will rise slightly after removing from the grill.

Use a meat thermometer for accuracy. After grilling, let the steak rest about 5 minutes to keep it juicy, then slice thinly against the grain.

To assemble, place chopped greens and vegetables in a large bowl, top with sliced steak, sprinkle with queso fresco and cilantro, and drizzle the dressing over the salad. Serve immediately.

Flank Steak Salad Tips:

• Marinate at least 2 hours. Because flank steak is lean, marinating for 2–4 hours helps tenderize; you can marinate up to 24 hours.
• Slice against the grain. Cutting across the muscle fibers gives tender, easy-to-chew slices.
• Let the steak rest for about 5 minutes before slicing so juices redistribute and the meat stays juicy.

Storing Leftovers:

Store components separately for best results: keep greens, dressing, and cooked steak in airtight containers in the refrigerator. Only dress the portion you plan to eat right away. To reheat steak, microwave in short bursts or warm in an air fryer at 350°F for a few minutes.

If the salad is stored dressed, the vegetables may lose some crispness but will still be tasty.

Possible Salad Add-Ins:

• Cubed avocado
• Black beans
• Sliced radishes
• Pickled jalapeños
• Roasted or grilled corn
• Grilled vegetables (zucchini, bell peppers)
• Mixed greens or other lettuces
• Cucumbers
• Croutons

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