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Red, White, & Blue Chilled Flank Steak Salad w/ Blueberry Balsamic Vinaigrette


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30 min
20 min

Try this delicious and easy Chilled Flank Steak Salad recipe!


For the Marinade

  • 1 Bone-in Beef Flank Steak, from Moink

  • 1/4 cup olive oil

  • 1/4 Blueberry Balsamic (plain balsamic will do)

  • Zest of one lime

  • ½ lime, juiced

  • ½ tsp. garlic powder

  • Pink salt & pepper to taste

  • 1 pound skirt steak

For the Salad

  • ½ Cup fresh blueberries

  • ½ Cup fresh strawberries

  • ½ Cup diced fresh diced jicama 

  • ¼ white onion, diced

  • 2 tsp. lime juice

  • Handful of fresh cilantro

  • Pink Salt & Pepper to taste

  • 2 Cups organic arugula

  • 1 medium zucchini, spiralized into zoodles


  1. Season Flank Steak with pink salt, pepper, and garlic powder.

  2. Whisk all marinade ingredients in a bowl. Add Flank Steak to the marinade and coat in a shallow dish; let sit overnight in the fridge, or at least 4 hours.

  3. The next day, remove the steak from the refrigerator 30 minutes before cooking.

  4. On the stove top, heat a cast iron skillet with avocado oil. Remove beef flank steak from marinade and cook on high in the skillet for 5 minutes, {do not move the steak around}. Flip, and cook another 5 minutes, until golden brown. Let rest for 10 minutes before slicing; cut against the grain.

  5. Place a bed of arugula and zoodles in a bowl, then layer the sliced flank steak on top.

  6. Mix the berries, onion, jicama, cilantro, lime juice, pink salt & pepper in a bowl combine. Serve over flank steak salad. May finish with more olive oil, balsamic and lime juice if needed. Enjoy! 


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