We were happy to partner with Erica Batterman at Bowl Obsessed for this delicious and easy Chilled Flank Steak Salad recipe!
Red, White, & Blue Chilled Flank Steak Salad w/ Blueberry Balsamic Vinaigrette
(Makes 2 servings)
Ingredients:
For the Marinade
- 1 Bone-in Beef Flank Steak, from Moink
- 1/4 cup olive oil
- 1/4 Blueberry Balsamic (plain balsamic will do)
- Zest of one lime
- ½ lime, juiced
- ½ tsp. garlic powder
- Pink salt & pepper to taste
- 1 pound skirt steak
For the Salad
- ½ Cup fresh blueberries
- ½ Cup fresh strawberries
- ½ Cup diced fresh diced jicama
- ¼ white onion, diced
- 2 tsp. lime juice
- Handful of fresh cilantro
- Pink Salt & Pepper to taste
- 2 Cups organic arugula
- 1 medium zucchini, spiralized into zoodles
Directions:
- Season Flank Steak with pink salt, pepper, and garlic powder.
- Whisk all marinade ingredients in a bowl. Add Flank Steak to the marinade and coat in a shallow dish; let sit overnight in the fridge, or at least 4 hours.
- The next day, remove the steak from the refrigerator 30 minutes before cooking.
- On the stove top, heat a cast iron skillet with avocado oil. Remove beef flank steak from marinade and cook on high in the skillet for 5 minutes, {do not move the steak around}. Flip, and cook another 5 minutes, until golden brown. Let rest for 10 minutes before slicing; cut against the grain.
- Place a bed of arugula and zoodles in a bowl, then layer the sliced flank steak on top.
- Mix the berries, onion, jicama, cilantro, lime juice, pink salt & pepper in a bowl combine. Serve over flank steak salad. May finish with more olive oil, balsamic and lime juice if needed. Enjoy!
We can’t wait to see what sorts of recipes you make with your Moink Box! Be sure to tag us @moinkbox or #GetMoinked so we can see your yummy creations. Enjoy!
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