Grilled Flank Steak with Butter Lettuce and Radish Salad  recipe provided by the Certified Angus Beef® brand.

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Grilled Flank Steak with Butter Lettuce and Radish Salad

Cuisine: American
Category: Steaks, Sandwiches & Salads, Low-Carb/Keto/High Protein, On the Grill
The bright and fresh vinaigrette performs as both a marinade for the flank and a salad dressing. Serve individual or family style. Save the extra vinaigrette as your go-to salad pairing, refrigerated up to two weeks.
Prep Time
30 mins
Other Time
2 hrs
Cook Time
15 mins
Total Time
2 hrs 45 mins
  • 1 Certified Angus Beef ® flank steak (trimmed, 1 1/2 to 2 pounds)
  • 1 small shallot, finely chopped (about 1 tablespoon)
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon fresh cracked pepper, divided
  • 1 teaspoon fresh thyme, chopped
  • 1/2 cup white wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 2/3 cup canola or vegetable oil
  • 1/4 cup extra virgin olive oil
  • 3 heads butter lettuce (12 to 16 ounces), core removed and washed
  • 1/2 cup fresh Italian parsley leaves, tightly packed
  • 6 radishes, washed, trimmed and thinly sliced
  • 3/4 cup shredded gruyere cheese
  1. In a mixing bowl whisk together shallot, 1/2 teaspoon kosher salt, 1/4 teaspoon pepper, thyme, vinegar, honey and mustard. In a small pitcher combine both oils. While whisking bowl ingredients, slowly add oil to emulsify and fully combine to form a vinaigrette. Alternately, the vinaigrette can be made using a stand-up or hand blender; similarly introduce oil to vinegar ingredients, blending on high speed.
  2. In a zipper locking plastic bag or shallow pan, marinate flank in 1/3-cup of vinaigrette 1 to 2 hours, refrigerated. After marination time has elapsed, remove flank from bag, wipe off excess marinade with a paper towel (discard bag of marinade). Season flank steak with remaining 1 1/2-teaspoon salt and 1/2-teaspoon pepper.
  3. Preheat grill to high. Grill flank steak, covered for 6 to 8 minutes per side or until it reaches 120-125° F internal temperature (for medium rare); remove from heat and rest on cutting board while building salad.
  4. In a large mixing bowl combine lettuce, parsley, radish and gruyere. Dress with about 1/3- cup of the vinaigrette. Add a little at a time while tossing ingredients to coat.
  5. Slice flank steak in half lengthwise, then slice thinly against the grain. Plate salad, top with sliced flank steak.
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