Marinated Flank Steak Salad

  • Serves6
  • DifficultyEasy

For the Red Onion Vinaigrette

3 tablespoons chopped red onion
3 tablespoons red wine vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh tarragon
¾ cup canola or grapeseed oil
salt and pepper

For the Salad

6 fresh apricots, cut in half and pitted
6 cups mixed tender greens, such as Boston, or leaf lettuce
½ cup lightly toasted walnut pieces
? cup crumbled Feta cheese

For the Marinated Flank Steak

1 cup red wine vinegar
¼ cup soy sauce
2 tablespoons Dijon mustard
6 cloves garlic, sliced
1 onion, sliced
3 sprigs fresh rosemary
2 tablespoons olive oil
2 pounds beef flank steak
coarse salt and cracked black pepper

For the vinaigrette, pulse onion, vinegar, honey, mustard and tarragon in a food processor or with a hand blender until smooth.

While blending, slowly pour in oil until incorporated. If vinaigrette is too thick, whisk in 2 to 3 tbsp warm water. Season to taste.


To build salad, grill apricot halves over high heat turning once, just to soften and add grill marks, about 4 minutes. Slice apricot halves into half again and toss with 2 tbsp (30 mL) of vinaigrette.

Arrange salad greens on a platter and arrange apricots on top. Sprinkle salad with walnut pieces and Feta and dress immediately before serving (or serve vinaigrette on the side).

Marinated Flank Steak

Stir vinegar, soy sauce and mustard in a large flat dish. Stir in garlic and onion and pull rosemary leaves off their stem and add. Whisk in oil.

Add flank steak and spoon some of the marinade (including garlic & onions over top). Cover dish and chill for 30 minutes up to 12 hours before grilling, turning steak once or twice.

To cook, grill steak over high heat, about 5 minutes on each side (do not cook past medium).

Let steak rest on a cutting board for 3 minutes before slicing on the bias (against the grain).

Arrange steak on salad or on side plate and sprinkle with salt and pepper before serving.

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