This grilled beef flank steak salad is one of my all time favorite meals.  It’s also easy to make and only takes a few ingredients.  Yes, I’m a dude and I love salad.

Ingredients:

1lb beef flank steak (you could also use skirt steak)
1/2 cup Soy Sauce
6 tablespoons of granulated sugar
1 tablespoon on minced garlic
1 tablespoon of grated ginger (granulated ginger works fine too)

Equipment:

1 gallon zip top bag or a nonreactive container to marinate in
Grill set up for direct grilling

Instructions:

Add all ingredients (except steak) to your bag or container and mix until the sugar is dissolved.  Add the steak.  Refrigerate for at least an hour, preferably 2-3 hours.  Flip steak at least once to make sure it is seasoned completely.

Add your flank steak to the grill directly over the heat.  Let it cook for about 8 minutes.

Flip your steak and cook for another 8 minutes.  You’ll see the outside has a nice deep color and some char.  That’s a good thing.

Once the steak is done on the second side, remove from the grill and cover with aluminum foil.  Let it rest for at least 10 minutes.

Slice the steak really thin against the grain.  I helps to have a REALLY sharp knife.  I prefer to use a serrated blade for this task.

At this point, you can go wild with whatever ingredients you want in your salad.  I used a mix of iceberg and romaine lettuce, carrots, sweet corn, shredded cheese and Green Goddess dressing.  Add a slice or two of garlic cheese bread, and you have dinner! YUM!

Coulda, Woulda, Shoulda’s:

• You can use whatever dressing you want.  Ranch is good, so is a simple vinaigrette.
• Take the flank steak and cut it into even smaller pieces and make lettuce wraps.
• Get on the Asian-Mexican band wagon and make asian fajitas with peppers and onions.