California Flank Steak Salad

Two plates of California flank steak strips atop beds of lettuce with onions, tomatoes, and cucumbers

This hearty salad is a meal in itself for lunch or a light dinner with friends. Serve with a sturdy bread and a bottle of rioja.

6 servings

  • 3 pounds flank steak
  • 1 cup fresh lime juice
  • 1/4 cup olive oil
  • 1 clove garlic, crushed
  • 1/2 cup chopped cilantro
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon chile powder
  • 3 quarts mixed salad greens
  • ¾ cup sliced black olives
  • 1 large tomato, chopped
  • 1 small red onion, thinly sliced
  • 1 cucumber, peeled and chopped
  • Chile-Lime Vinaigrette (recipe follows)

Place the steak in a non-reactive dish. Whisk together the lime juice, olive oil, garlic, cilantro, pepper, salt, and chile powder, and pour this mixture over the steak. Allow to marinate for 2 hours, turning the steak several times. 

Heat the grill to medium-high. Drain the marinade and discard. Place the steak on the grill for about 5 minutes for medium, turning once. Remove from the grill and tent with foil to allow the steak to rest for 10 minutes.

On each of six plates, place a mound of mixed greens and top with black olives, tomato, red onion, and cucumber.

Holding the knife at a 45 degree angle, thinly slice the steak across the grain. Arrange a portion of the steak on each of the salads. Drizzle with Chile-Lime Vinaigrette and serve.

Chile-Lime Vinaigrette

  • ¼ cup fresh lime juice
  • ¾ cup extra-virgin olive oil
  • 1 teaspoon chile powder
  • 1 garlic clove, smashed into a paste
  • Pinch of cumin
  • ½ teaspoon salt

Add the lime juice, olive oil, chile powder, garlic, cumin, and salt to a jar with a lid. Cover tightly and shake well until the mixture is emulsified.