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This Easy Grilled Asian Flank Steak Salad and Veggies Salad is super simple to make and packed with flavor. It will make you want salad all the time.
It's the first Monday of the new year, and I can't tell you how excited that makes me. I might be weird, but I love Mondays, and today is the ultimate Monday to me. Of course, I feel like I can be extra productive today since my kids are back in school (yay) and my husband is out on the kayak fishing. Which if you're a mom, having even a few hours to yourself during the day, well, you know how good that feels.
One thing I've decided to make a priority for myself this year is actually making myself lunches. It was a little easier to remember to do when everyone was home, and I would cook for everyone but especially now that I am back to getting some alone time, I really wanted to make more of an effort to make lunches, and it not just be something random.
Enter my love for salads. There are salads, you know the borning, 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 or cold, because salads don't need to be borning.
That's why I love this easy grilled Asian fank steak and veggies salad. It's anything but boring, and I can eat on it all week, which means easy and delicious lunches for me with minimal effort.
No Boring Salads Here
The reason most people hate salads is because 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
- Avocado Oil
- Sesame Oil
- Chinese Five Spice
- Onion Powder
- Coconut Aminos or GF Soy Sauce
- Brown Sugar or Honey
- Sriacha Sauce (I use Steve's Paleo Brand)
- Snow Peas
- Red Bell Pepper
- Green Onion
- Greens of Choice (I like a mixture of romaine and green lead.)
It might seem like a lot but trust me it comes together really fast and it's totally delicious.
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Marinating and Cooking the Steak
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.
I like my steak cooked to about medium. 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, just 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.
Can you use another protein?
Sure, you could, it won't be the same, but 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.
Making it Ahead of Time
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, and the greens won't start to wilt like they can when salad is mixed for a while.
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.
It's all about the veggies!
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.
Let's Get Cooking
- Make the sauce and divide it.
- Marinate the steak while you cut the veggies.
- Cook and let the steak rest and saute the veggies.
- Add everything together and toss with additional sauce, green onion, and cilantro and enjoy!
More Quick Recipes to Enjoy
Easy Grilled Asian Flank Steak and Veggies Salad
- 1 1-/2 lbs Flank Steak
- 3 TBS Avocado Oil
- 2 TBS Sesame Oil
- 1-2 teaspoon Chinese Five Spice
- 2 Cloves Garlic Minced
- 1 teaspoon Ginger Minced
- 1 ½ teaspoon Onion Powder
- 1 teaspoon Salt
- 1 TSP Pepper
- 4 TBS Coconut Aminos or GF Soy Sauce
- 1 TBS Brown Sugar or Honey
- 1 TBS Sriracha Sauce I use Steve's Paleo brand
- 1 Lime
- 1 C Snow Peas or Snap Peas
- 1 C Carrots I like to cut them into ribbons, you can do this with either a vegetable peeler or mandoline.
- 1 Red Bell Pepper thinly sliced
- ¼ C Green Onion Sliced
- ¼ C Cilantro chopped
- 4-6 C Greens of Choice Romane, Green Leaf ect.
- Combine the avocado oil, sesame oil, Chinese 5-spice, garlic, ginger, salt, pepper, coconut aminisos, brown sugar, sriracha sauce, and juice of a lime together in a small bowl. Once combined divde it into two.
- Pour half of the mixture into a bowl or zip lock bag with the flank steak and let it marinate while you cut your vegetables.
- Prepare your veggies by thinly slicing the red bell pepper into strips. Cut the carrot into either strips or ribbons. I like to use my mandoline to get thin ribbons of carrots. If you are using snap peas, I suggest trimming the edges. Rough chop the green onion and cilantro. Set the veggies aside.
- At this point, you can choose how to cook your steak. I like to cook mine on the grill for 5 minutes per side and then let it rest for about 10 minutes for a medium cooked steak, but this can just as easily be done in a grill pan or skillet.
- While the steak is cooking and resting, cook the vegetables in a skillet, add the bell peppers, carrots, and snow peas along with half the remaining sauce, and saute until the veggies are tender-crisp or cooked to desired doneness.
- Once the veggies and steak are cooked, it's time to assemble the salad. Place the greens of choice into a bowl, layer the grilled veggies and sliced steak on top. Drizzle the remaining sauce over and give it a light toss to bring it all together.
- Top with the fresh green onions and cilantro, and enjoy!