Grilled Flank Steak Salad with Tomatoes

Flank steak is a great choice for salads, as it is full flavored but must be tenderized by thin slicing across the grain -- letting you toss it easily with other ingredients. Look for cherry tomatoes in mixed sizes and colors for visual interest.

Salad of the Day, Weldon Owen, 2012.

Grilled Flank Steak Salad with Tomatoes

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    1/3 cup balsamic vinegar 3/4 cup extra-virgin olive oil
    1 1/2 tablespoons chopped fresh thyme 1 (1 1/2-pound, 1-1 1/2 inches thick) flank steak
    1 1/2 tablespoons chopped fresh marjoram 1 red onion, cut into wedges
    1 1/2 tablespoons Dijon mustard 1 large head romaine lettuce, leaves torn into bite-sized pieces
    2 large cloves garlic, minced 2-3 tomatoes, preferably heirloom, cut into wedges, plus a handful of mixed cherry tomatoes, halved
    Salt and freshly ground pepper


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    • 1

      To make the vinaigrette, in a small bowl, whisk together the vinegar, thyme, marjoram, mustard, garlic, and 3⁄4 tsp each salt and pepper. Add the oil in a thin stream, whisking constantly until the vinaigrette is well blended. Place the steak in a shallow dish. Pour half of the vinaigrette over the steak and turn to coat both sides. Cover and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally. Cover and refrigerate the remaining vinaigrette. Remove the steak from the refrigerator 30 minutes before grilling.

    • 2

      Prepare a charcoal or gas grill for direct-heat cooking over high heat. Remove the steak from the marinade, reserving the marinade, and grill the steak, turning once or twice and brushing with the reserved marinade for up to 5 minutes before the steak is done, until nicely charred and cooked to your liking, 10–12 minutes total for medium-rare. Let the steak rest for 5–10 minutes.

    • 3

      While the steak is resting, place the onion wedges on the grill and cook until softened and nicely grill-marked, about 5 minutes. Thinly slice the steak across the grain, reserving any juices that accumulate. Toss the lettuce with the reserved vinaigrette, and divide among individual plates. Top with the steak, onion wedges, and tomatoes. Drizzle the steak with the meat juices and serve.

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