Gluten-free Asian Flank Steak Salad

This gluten-free Asian flank steak salad is packed full of flavor yet so easy to make; you want salad all the time!

There are gluten-free salads, you know, the boring, same old cold vegetables and dressing combinations, and then there are salads that I like to make. A fun mix of flavors and colors that are good, both warm and cold, because salads don't need to be boring.

That's why I love this gluten-free Asian flank steak salad. It's anything but boring, and I can eat it as an easy gluten-free lunch or dinner when I want to.

Jump to:

• Ingredients.
• Steps.
• Tips and tricks.
• Making ahead.
• Storing.
• More gluten-free salads.
• 📖 Recipe

Ingredients.

The reason most people hate salads is that they have the same flavors repeatedly, and you are usually trying to make it taste better by adding a ton of dressing. This is not that kind of salad. While the ingredients are simple, it has tons of flavor that will make this your favorite salad.

• Flank Steak - This is a thin cut of beef. It works great in this salad recipe because it marinates and cooks quickly. If you don't like flank steak, this gluten-free salad will also work with whatever cut of steak you prefer. Don't like steak? You can easily sub in chicken, salmon, or even shrimp if desired. Just note the cooking time of those proteins might differ from the steak.
• Avocado Oil - We use avocado oil in our gluten-free steak marinade, which also acts as our dressing when the whole flank steak salad comes together.
• Sesame Oil - Just like with avocado oil, we add some sesame oil to help bring out the delicious Asian flavors.
• Garlic - You can use fresh or dried. I prefer to use fresh garlic.
• Ginger - Just like with garlic, you can choose fresh or dried ginger. I love how fresh ginger tastes.
• Coconut Aminos or GF Soy Sauce - I tend to use coconut aminos when I make this flank steak salad since I always have them on hand. If you choose to use soy sauce, make sure you are using a gluten-free soy sauce since traditional soy sauce does contain wheat.
• Brown Sugar or Honey - These add a little bit of sweetness to the marinade and dressing.
• Sriracha Sauce (I use Steve's Paleo Brand) - Make sure you are using a brand that is gluten-free. If you can't find a gluten-free sriracha sauce, you can just add a bit of your favorite hot sauce or a pinch of cayenne for a little added kick.
• Lime - A bit of lime juice adds a bit of acid to help bring out the Asian flavors.
• Snow Peas, Carrots, Red Bell Pepper - Veggies to saute and top our salad.
• Green Onion, Cilantro - Add a bit of freshness to the finished Asian salad.
• Greens of Choice - I like a mixture of romaine and green leaf for this flank steak salad.
• Spices

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Steps.

Step 1. Make the gluten-free steak marinade.

Step 2. Marinate the flank steak. ( Be sure to reserve some of the marinade for the dressing.)

Step 3. Prep the veggies.

Step 4. Cook the flank steak and let it rest.

Step 5. Saute the veggies.

Step 6. Assemble the flank steak salad.

Tips and tricks.

• Flank steak takes marinades fast, which is why you can let your steak marinate while you cut your veggies. If you prefer, you can let the meat sit longer for more flavor. This particular marinade doesn't have that much citrus, so it won't make the meat gummy if it sits longer.
• Cook the steak the way you like it. My preferred way to cook it is on a medium-high grill for five minutes per side and then letting it rest for about ten minutes. If you prefer your steak a little more done, add one or two more minutes to each side before resting. If you don't want to grill, simply cook the steak in a grill pan or skillet over medium-high heat for the same time. I promise you'll still get the good flavors.
• Don't overcook the vegetables. This salad uses simple veggies, but it's in how you cook them that really lets them shine. I prefer my veggies tender-crisp, but if you like yours more charred, then cook them that way. There is no wrong way to make your veggies. You can even add some extras if you want. Sometimes I'll mix up the bell peppers, add some sliced red onions, and even some mushrooms when the mood strikes.
• Like more dressing? - If you want more sauce, you can easily double the ingredients and then set the extra aside to drizzle on top when you are ready to eat.

Making ahead.

I love to make this salad ahead of time. I do suggest keeping the veggies and steak separate from the fresh greens until you are ready to serve and eat. This way, you can warm them up before tossing them with the greens, and the greens won't start to wilt like they can when a salad is mixed for a while.

Storing.

I don't tend to mix this salad unless I know I am serving it right away. It will store in the fridge for 2-3 days, just note that could change depending on how you cook the steak. (If you like it more rare, don't store the steak with the veggies and greens)

More gluten-free salads.

📖 Recipe