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?
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:
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!
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.
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. Use more dressing, if desired.
Other steak salads:
Cookin’ Canuck’s Grilled Flank Steak Salad with Chimichurri Dressing
Dine & Dish’s Cajun Beef Southwestern Salad
Add a Pinch’s Seven Pepper Steak Salad
Bev Cooks’ Mexican Steak Salad
Grilled Flank Steak Salad with Smoked Paprika Dressing Recipe
Ingredients
The Steak:
- 3 tablespoons soy sauce
- 2 tablespoons white wine vinegar
- 1 tablespoon canola oil
- 3 cloves garlic peeled and smashed
- 1 1/2 teaspoons smoked paprika
- 1/2 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
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
Nutrition
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.
Blog is the New Black says
Love flank steak- this looks terrific!
Jeanette says
Happy Canada Day and Happy 4th of July Dara! I’m a big fan of smoked paprika – what a great idea for a dressing.
Ali @ Gimme Some Oven says
YUM! That’s funny — I’m actually making a steak salad with roasted red peppers right now. Yours looks delicious! 🙂
Bev @ Bev Cooks says
Thiiiiiiis just DOES it for me.
Deborah says
Such a fun filled week – getting to celebrate both Canada Day and the 4th of July! Love this salad and all of the flavors. And your boys are just too cute!
Lauren says
I wish it would warm up a little more in Oregon! Still in the low 70’s. Sounds like a great salad! Tucking this one away in my back pocket for later 🙂 Love this, Dara!
[email protected] says
Sweet Moses, does that look good! Dara, you have such a way of making hearty dishes look light and refreshing!
KalynsKitchen says
Please send the kids over pronto to wash my car. I knew I wished I lived next door to you. (The salad looks great!)
Alison @ Ingredients, Inc. says
I am going to try this for sure. We are huge flank steak fans! Love the smoked paprika twist
Val @Bonbon Break says
Flank is easily the favorite beef cut in our house and this new marinade might just shove our previous favorite aside. This sounds wonderful. The addition of the smoked paprika will work wonderfully with the grilled flavor. You are brilliant! Thanks for this great beat the heat recipe. Pinning it!
A Canadian Foodie says
Gorgeous spice photo – love flank, too.
🙂
V
Laura (Tutti Dolci) says
This is probably my favorite way to eat steak – love this salad!
Gerry @ Foodness Gracious says
Gorgeous looking steak! Yes I know about the terrible effects of keeping kids indoors with little or no activities…like an erupting volcano 😉
Happy 4th..
Kara says
Happy Canada Day yesterday and Happy 4th of July in two days! How fun to celebrate both!
Karly says
Yum! That steak looks to die for!
Lana @ Never Enough Thyme says
We love steak prepared just about any way at all, Dara, but darned if this one with that smoked paprika dressing doesn’t sound like it could be a new favorite! Must give it a try very soon.
And – love, love the photo of your little guy sitting in the bucket. Ha!
Jen @ Savory Simple says
Love this!
Erin @ Texanerin Baking says
I love that your family sang O Canada! together. It’s the best national anthem ever. 🙂 And that meat! Oh how I wish we had flank steak over here. It looks perfectly grilled. Nice job!
bellini says
Happy belated Canada Day.Any excuse to BBQ is a good one.
claudia @whats cookin italian cuisine says
The kids have grown so much since the last photo’s I saw.. wow… what handsome young men! Hope you all have a fantastic July 4th!
Brian @ A Thought For Food says
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.
Valerie @ From Valerie's Kitchen says
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!
Miss @ Miss in the Kitchen says
You make the best salad dressings! This looks like an excellent summer meal.
Liren says
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!
MikeVFMK says
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!!
Nutmeg Nanny says
This salad looks great! I love that it has steak instead of the usual chicken salad protein. Plus, that dressing sounds amazing!
Jill~a SaucyCook says
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!
carolinaheartstrings says
I always love to pop over and read your posts and see what wonderful food awaits me. I am never disappointed!
Donna says
Flank steak is always de lish, not matter what the celebration!
Tickled Red says
You guys are too cute! Party time is definitely here, and this is going on my grill as soon as I get back home 😀
Renee says
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
Dara (Cookin' Canuck) says
Renee, I’m sorry about that! There shouldn’t be any shallots in the dressing. I hope you enjoy the salad!
Medeja says
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!
RavieNomNoms says
Flank steak screams summer time to me. This looks incredible!