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close up of flank steak on a bed of arugula lettuce
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5 from 1 vote

Pan-Seared Flank Steak Salad

Mediterranean flavors pair beautifully with this pan-seared flank steak. Enjoy all year long!
Prep Time5 minutes
Cook Time20 minutes
Author: Sara Ayesh

Ingredients

  • 2 -3 lbs of flank steak
  • 2 tablespoons soy sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cups arugula
  • 1 pint cherry tomatoes halved
  • 1 green bell pepper diced
  • 4 oz feta cheese
  • ¼ cup pine nuts
  • 4 tablespoons balsamic salad dressing

Instructions

  • Cook The Steak
  • In a large cast-iron skillet heat over medium-high heat until the pan looks like it is smoking.
  • While that's heating, season the flank steak on both sides with salt and pepper.
  • Lay the steak in the pan and let it cook for 5-7 minutes.
  • Before you flip it to the other side, pour the soy sauce over the steak.
  • Flip the steak and continue cooking until it reaches your desired doneness. I like mine medium rare!
  • Use your meat thermometer to check the temperature, 135 for medium-rare up to 155 for well done.
  • Remove the steak and set it aside.
  • Make The Salad
  • In a large bowl combine the arugula, tomato, bell pepper, feta cheese, and dressing.
  • Toss To Combine.
  • Slice the steak (be sure to slice against the grain!) and lay on top of the salad.
  • Sprinkle with pine nuts
  • Enjoy!