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    Home » Entrees » Beef & Lamb Recipes

    Grilled Flank Steak Salad with Smoked Paprika Dressing Recipe

    Published: Jul 2, 2012 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 34 Comments

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    Grilled Flank Steak Salad with Smoked Paprika Dressing Recipe

    Maybe it's the fireworks or the parades, but the beginning of July always feels like the start of one big summertime party. Yesterday, July 1st, was Canada Day and my family honored the day with a rousing (if not overly-dramatic and out-of-tune) rendition of "O Canada!" as we sat down at the breakfast table. Given that we live in the U.S., the maple-leafed proceedings are getting them warmed up for July 4th, just a couple of days away. It's time to man the barbecue, pull out the sparklers and cue the red, white and blue-adorned ATVs, riding lawnmowers and horses that ride in our neighborhood parade every year. It's quite the sight! And let's not forget the food. What is a patriotic celebration without seared, juicy steak and blueberry ice cream pie?

    CanadaDayFlag
    Happy Canada Day!

    The past several days have brought smoking hot temperatures to Utah and we found ourselves spending too much time sitting inside, giving thanks to the air-conditioning gods. Those of you who have kids, and particularly boys, know what happens when you spend too much time indoors.

    It looks something like this:

    RoughPlay

    It's all fun and games until...well, you know.

    My husband had the inspired idea to march the boys off to get into their bathing suits, pull out the hoses and sponges, and wash our cars.

    They burned off energy, they cooled down under the hoses, the cars became sparkly and I got to capture some pictures. We killed about four birds with one stone. Brilliant!

    WashingCar

    A couple of hours before dinner I threw a flank steak into a simple marinade of soy sauce, smoked paprika, garlic, white wine vinegar and a touch of oil. When dinnertime rolled around, we grilled the steak (that takes no more than 10 minutes), thinly sliced the juicy meat and lay it on a bed of greens alongside some red bell pepper and cucumbers. A drizzle of smoked paprika dressing finished off this easy and healthy salad.

    As satisfying as this salad was, I knew I needed to pair it with something else to fill up the hungry bellies at our table. I served the grilled steak salads with Bush’s Grillin’ Beans Black Bean Fiesta. The black beans are simmered in a sauce of chipotle peppers, which echoes the smokiness of the smoked paprika in the steak marinade and dressing, and are studded with the summertime flavors of corn and red peppers. This is one of my favorite flavors of the Grillin' Beans. Not only do they taste great, but a half-cup has a mere 110 calories and 2 grams of sugar while packing a punch of protein and fiber (5 grams each).

    This would be the perfect dish to share at your Fourth of July barbecue. If you prefer, toss the salad in one big bowl and let everyone serve themselves. The steak can be grilled several hours in advance and served at room temperature.

    The recipe:

    The steak:
    In a large glass dish, whisk together the soy sauce, white wine vinegar, canola oil, garlic, smoked paprika and pepper.

    Add the flank steak and turn to coat with the marinade. Cover and refrigerate for approximately 2 hours.

    Heat the grill to medium-high heat. Lightly oil the grill.

    Grilled Flank Steak Salad with Smoked Paprika Dressing Recipe

    Remove the steak from the marinade and discard the marinade.

    Grill the flank steak to desired degree of doneness, 3 to 4 minutes per side for medium-rare.

    Let the steak rest for 5 to 10 minutes. Cut in thin slices across the grain.

    The dressing:
    Whisk together port wine vinegar (sherry vinegar will also work here), smoked paprika and salt. Slowly pour in olive oil, whisking constantly.

    Grilled Flank Steak Salad with Smoked Paprika Dressing Recipe

    Putting it together:
    Divide the spring greens between four dinner plates or large bowl. Top with the flank steak, red bell pepper and cucumber. Drizzle with some of the dressing and serve. Use more dressing, if desired.

    Grilled Flank Steak Salad with Smoked Paprika Dressing Recipe

    Grilled Flank Steak Salad with Smoked Paprika Dressing Recipe

    This flavorful salad is layered with marinated flank steak and fresh vegetables, and lightly tossed with a smoked paprika dressing.
    5 from 1 vote
    Print Pin Rate
    Course: Entrees, Salads
    Cuisine: American
    Keyword: Grilling Recipes
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Resting Time: 2 hours 10 minutes
    Total Time: 2 hours 28 minutes
    Servings: 4 to 6 Servings
    Calories: 366kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    The Steak:

    • 3 tablespoons soy sauce
    • 2 tablespoons white wine vinegar
    • 1 tablespoon canola oil
    • 3 cloves garlic peeled and smashed
    • 1 ½ teaspoons smoked paprika
    • ½ teaspoon freshly ground black pepper
    • 1 ¼ pounds flank steak

    Dressing:

    • 1 tablespoon + 1 teaspoon port wine or sherry vinegar
    • 1 teaspoon smoked paprika
    • pinch of salt
    • 3 tablespoons olive oil

    The Salad:

    • 6 cups spring greens
    • 1 red bell pepper chopped
    • 1 cup sliced English cucumber
    Prevent your screen from going dark

    Instructions

    The Steak:

    • In a large glass dish, whisk together the soy sauce, white wine vinegar, canola oil, garlic, smoked paprika and pepper.
    • Add the flank steak and turn to coat with the marinade. Cover and refrigerate for approximately 2 hours.
    • Heat the grill to medium-high heat. Lightly oil the grill.
    • Remove the steak from the marinade and discard the marinade.
    • Grill the flank steak to desired degree of doneness, 3 to 4 minutes per side for medium-rare.
    • Let the steak rest for 5 to 10 minutes. Cut in thin slices across the grain.

    The Dressing:

    • Whisk together port wine vinegar (sherry vinegar will also work here), smoked paprika and salt. Slowly pour in olive oil, whisking constantly.
    • Putting it together:
    • Divide the spring greens between four dinner plates or large bowl. Top with the flank steak, red bell pepper and cucumber. Drizzle with some of the dressing and serve. Serve with additional dressing, if desired.

    Notes

    If you prefer, toss the salad in one big bowl and let everyone serve themselves. The steak can be grilled several hours in advance and served at room temperature.

    Nutrition

    Serving: 0.25of Recipe | Calories: 366kcal | Carbohydrates: 8g | Protein: 33g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 849mg | Potassium: 754mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2255IU | Vitamin C: 53.4mg | Calcium: 49mg | Iron: 3.4mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: This post was sponsored by the good people at Bush's Beans. In addition, they supplied me with the beans that are pictured in the post.

    Disclosure: This post was sponsored by Bush's Beans. In addition, they supplied me with the beans that are pictured in the post. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. RavieNomNoms

        July 25, 2012 at 11:25 am

        Flank steak screams summer time to me. This looks incredible!

        Reply
      2. Medeja

        July 24, 2012 at 7:21 pm

        I have to admit that I like steak (in any form:)) but I have no idea how to cook it! It is an art cooking a really good steak 🙂 You salad look yummy!

        Reply
      3. Renee

        July 14, 2012 at 3:11 pm

        I am making for dinner I am cooking the meat now
        Although in the dressing how much shallots I see it in the assembly but ever in the ingredients Thank you

        Reply
        • Dara (Cookin' Canuck)

          July 14, 2012 at 4:53 pm

          Renee, I'm sorry about that! There shouldn't be any shallots in the dressing. I hope you enjoy the salad!

          Reply
      4. Tickled Red

        July 06, 2012 at 4:45 pm

        You guys are too cute! Party time is definitely here, and this is going on my grill as soon as I get back home 😀

        Reply
      5. Donna

        July 05, 2012 at 4:36 pm

        Flank steak is always de lish, not matter what the celebration!

        Reply
      6. carolinaheartstrings

        July 04, 2012 at 11:01 am

        I always love to pop over and read your posts and see what wonderful food awaits me. I am never disappointed!

        Reply
      7. Jill~a SaucyCook

        July 03, 2012 at 9:32 pm

        Oh Dara I love the looks of this salad, the flavor of the smoked paprika used in both the marinade and the dressing, but most of all I love the little boy in the bucket! Happy Fourth!

        Reply
      8. Nutmeg Nanny

        July 03, 2012 at 7:58 pm

        This salad looks great! I love that it has steak instead of the usual chicken salad protein. Plus, that dressing sounds amazing!

        Reply
      9. MikeVFMK

        July 03, 2012 at 12:13 pm

        Winner, winner flank steak dinner. So under-rated. And amazing results, especially when put together with this salad and beans. Perfect food to feed the hungry masses. Loved the little Canadian flag. Happy belated Canada Day Dara!!

        Reply
      10. Liren

        July 02, 2012 at 11:38 pm

        Nothing better than letting the kids burn off energy while getting the car shiny! We do that, too 🙂 And we love to eat like this, also! Grilling flank steak is a favorite standby - love this!

        Reply
      11. Miss @ Miss in the Kitchen

        July 02, 2012 at 9:15 pm

        You make the best salad dressings! This looks like an excellent summer meal.

        Reply
      12. Valerie @ From Valerie's Kitchen

        July 02, 2012 at 8:58 pm

        I can never have too many easy marinades like this at this time of year. I love salads with grilled meat. Have a wonderful 4th!

        Reply
      13. Brian @ A Thought For Food

        July 02, 2012 at 8:42 pm

        This is the kind of recipe I love chowing down to on a hot summer night... And, of course, a little pie at the end doesn't hurt either.

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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