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Under 30 min

Spice-Rubbed Flank Steak Salad

from the video 4 Simple Springtime Salads ▶︎

by Crystal Hatch


for 5 servings

  • 1 lb (455 g) flank steak
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • onion powder, to taste
  • cayenne pepper, to taste
  • oil, your preference
  • 5 cups (1 kg) mixed greens
  • 1 cup (200 g) cherry tomatoes
  • 2 avocados, diced
  • 1 cup (110 g) carrot, shredded
  • ½ red onion, sliced

Honey Mustard Dressing

  • 2 tablespoons mustard
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  1. Season both sides of the flank steak generously with salt, pepper, garlic powder, onion powder, and cayenne. Massage the spices into the steak well.
  2. In an oiled skillet, cook steak for 2-3 minutes on both sides (depending on desired doneness), flipping once.
  3. Remove steak from skillet and allow to rest on a cutting board for 10 minutes. Allowing the steak to rest before cutting it allows the juices to resettle.
  4. While the steak rests, combine the mustard, honey, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk to combine. Set aside.
  5. Cut the steak against the grain.
  6. Assemble the salad with mixed greens, cherry tomatoes, avocados, shredded carrots, and red onion. Top with cut steak.
  7. Serve with dressing.
  8. Enjoy!
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