Flank Steak Orange Salad
Elevate your salad game with this vibrant and hearty Flank Steak Orange Salad—a perfect balance of bold flavors and fresh, wholesome ingredients. Tender, perfectly seared flank steak takes center stage, sliced thinly and nestled atop a bed of crisp mixed greens. Juicy orange segments, tangy crumbled feta cheese, and sweet red onions add bursts of flavor, while toasted slivered almonds provide the perfect crunch. A zesty citrus vinaigrette, made with fresh orange juice, honey, and red wine vinegar, ties every element together, creating a dish that’s as refreshing as it is satisfying. Ready in just over 30 minutes, this recipe is an ideal choice for a quick yet elegant meal, whether you’re entertaining or craving something special for weeknight dining.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Olive oil
- 3 tablespoons Orange juice (freshly squeezed)
- 1 tablespoon Red wine vinegar
- 1 teaspoon Honey
- 1 clove Garlic (minced)
- 6 cups Mixed greens
- 2 Oranges (peeled and segmented)
- 0.25 cup Red onion (thinly sliced)
- 0.5 cup Feta cheese (crumbled)
- 0.25 cup Slivered almonds (toasted)
Instructions
Season the flank steak with salt and black pepper on both sides. Set aside to come to room temperature (about 10 minutes).
Heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Cook the flank steak for about 5-6 minutes per side, or until it reaches your desired level of doneness (145°F for medium). Remove from heat and let rest for 10 minutes before slicing thinly against the grain.
While the steak is resting, prepare the citrus vinaigrette. In a small bowl, whisk together orange juice, red wine vinegar, honey, minced garlic, and 3 tablespoons of olive oil. Season the dressing with a pinch of salt and pepper to taste.
In a large salad bowl, combine the mixed greens, orange segments, red onion slices, crumbled feta cheese, and toasted slivered almonds.
Drizzle the prepared citrus vinaigrette over the salad and toss gently to combine.
Arrange the thinly sliced flank steak on top of the salad. Serve immediately and enjoy this flavorful and refreshing dish.
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 177 mg | 14% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 721 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
