Flank Steak & Tomato Salad

Flank Steak & Tomato Salad
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 20m
  • Servings:



Salads don't always have to be what some people call "rabbit food." This one's for the carnivores, with its Italian-inspired combination of lean flank steak, fresh herbs and ripe tomatoes. Part of grilling's appeal is that it keeps the heat of cooking outdoors. You'll muster a better appetite for dinner if you aren't wilting by the time it's ready. This warm salad is hearty and beefy enough to satisfy any steak lover.


  • 1 lb. flank steak, preferably grass-fed
  • ½ Tbsp. sea salt
  • 1 ½ lbs. very ripe tomatoes, any kind
  • 2 green onions, chopped
  • ½ medium red onion, thinly sliced
  • 1 Tbsp. red wine vinegar
  • ½ tsp. Worcestershire sauce
  • ¼ cup olive oil
  • 1 clove garlic, finely minced
  • 1 large sprig rosemary
  • ½ cup Italian parsley, coarsely chopped
  • Freshly-ground black pepper, to taste
  • 8 leaves fresh basil, torn into small pieces


  1. Blot the beef dry with a clean paper towel and sprinkle the salt evenly over both sides. Return it to the refrigerator for an hour so the salt can dissolve and absorb into the steak.
  2. Core the tomatoes and chop them coarsely while the steak rests in the refrigerator. Transfer the tomatoes to a salad bowl, preserving as much of their juice as possible. Add the onions, vinegar, Worcestershire sauce and olive oil, and toss gently. Set aside at room temperature.
  3. Heat your grill to medium-high heat, approximately 400° F.
  4. Drag the flat of a knife across the minced garlic repeatedly until it is reduced to paste. Spread the paste evenly over both sides of the flank steak. Strip the needles from the rosemary and scatter them over each side of the steak as well.
  5. Grill the steak for approximately 5-6 minutes per side, searing it on the hottest part of the grill for the first half of that time. Finish it near the edge of your grill where the heat is less intense. It should be approximately medium-rare when you're done. Remove the steak from the grill and let it rest for at least 5 minutes.
  6. Brush off the charred rosemary and slice the steak thinly across its grain. Cut very long slices in half lengthwise so they'll be easier to pick up with a fork. Transfer the steak pieces and any juices to the salad bowl. Add the parsley and toss the salad again until it's well mixed.
  7. Season with a few grinds of fresh black pepper and garnish with the basil leaves. Serve warm.


About the Tomatoes:

This salad requires the ripest, sweetest tomatoes you can find. Beefsteak-style slicing tomatoes make a juicier salad than Italian-style plum tomatoes, but both are very good. Any extra juices can be mopped up with a piece of crusty bread. Halved cherry or grape tomatoes will work just as well in a pinch.

For an especially dramatic appearance, use a mixture of red, yellow, orange and green tomatoes. Their bright hues will contrast beautifully with the deep green of the parsley.

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