Steak Salad | Grilled Skirt Steak | Grilled Flank Steak

Today I’m sharing TWO incredible grilled Steak Salad recipes! The first is Thai inspired featuring a flavorful, marinated flank steak and a sprinkling of fresh herbs. The second is a Steakhouse Salad starring a dry rubbed skirt steak and a creamy homemade blue cheese dressing. Let’s get grilling!


Thank you to the PA Beef Council for sponsoring this video! Visit www.PAbeef.org for your all things beef resource!


Northeast Beef Directory: https://www.nebpi.org/northeast-beef-directory


Summer Grilling Cheat Sheet: https://www.nebpi.org/Media/NEBPI/Docs/summergrilling_cheetsheet.pdf


Thai Inspired Steak Salad
1.5 lb. flank steak
1 c. soy sauce
½ c. rice wine vinegar
6 Tbsp. brown sugar
4 cloves garlic, minced
Juice of 2 limes
Pinch of red pepper flakes (optional)
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 mango, thinly sliced
¼ c. cilantro, chopped
¼ c. basil, torn
4 green onions, thinly sliced
1 head romaine lettuce, chopped


In a glass measuring cup, whisk together the soy sauce, rice wine vinegar, brown sugar, minced garlic, lime juice, and a pinch of red pepper flakes. Place the flank steak in a 13x9in. glass baking dish. Pour half of the marinade evenly over top. Cover with plastic wrap and marinate in the refrigerator for about 20-30 minutes. Save the remaining marinade to use as a dressing. After marinating, grill the steak over direct heat at 450* for about 4-5 minutes on each side or until it reaches your desired doneness. You can check online for the appropriate internal temperature for rare to well done for this type of steak and use a meat thermometer to test your steak. Remove from grill and allow to rest on a plate or cutting board, covered lightly in foil. Slice the steak against the grain. Build your salad starting with lettuce, bell peppers, mangos, grilled steak, and sprinkle with the chopped herbs and green onions. Pour some reserved salad dressing over top. ENJOY!


Steakhouse Style Salad
1.5 lb. skirt steak
¼ c. steak seasoning (or your own blend of salt, pepper, garlic powder, and onion powder or minced onion)
¼ c. olive oil
2 beefsteak tomatoes, chopped
1 head romaine lettuce, chopped
¼ c. mayonnaise
¼ c. sour cream
¼ - 1/3 c. milk
1 tsp. white vinegar
2 tsp. Worcestershire sauce
3 oz. blue cheese crumbles
salt & pepper to taste


In a glass measuring cup, whisk together the mayo, sour cream, white vinegar, Worcestershire sauce, and ¼ c. of milk. Add more milk to thin it out, if desired. Add the blue cheese crumbles and stir to combine. Taste the dressing and season with salt and pepper. Refrigerate the blue cheese dressing until ready to use. Place the skirt steak in a 13x9in. glass baking dish (my skirt steak was quite long so I cut it in half down the middle to fit inside my baking dish). Sprinkle the steak seasoning evenly over both sides of the steak. Drizzle both sides of the steaks with olive oil. Grill the steak over direct heat at 450* for about 3-4 minutes on each side or until it reaches your desired doneness. You can check online for the appropriate internal temperature for rare to well done for this type of steak and use a meat thermometer to test your beef. Remove from grill and allow to rest on a plate or cutting board, covered lightly in foil. Slice the steak against the grain. Build your salad starting with lettuce, tomatoes, and grilled steak. Drizzle the blue cheese dressing all over top. ENJOY!


SUBSCRIBE to my channel!
INSTAGRAM: https://www.instagram.com/annesfamilyrecipe/
FACEBOOK: www.facebook.com/annesfamilyrecipe
EMAIL: annesfamilyrecipe@gmail.com
Theme song written and recorded by my talented husband!
#beefitswhatsfordinner #unitedwesteak #summergrilling

Видео Steak Salad | Grilled Skirt Steak | Grilled Flank Steak канала Anne's Family Recipe