Flank steak salad with honey mustard caper dressing – on a bed of spring mix with crumbled gorgonzola, cherry tomatoes, cucumber, and avocado!
I love a good steak salad. I feel like it’s a great compromise for my husband and I. He always wants steak and I always crave a big ol’ salad. This one is inspired by our favorite restaurant, Jack Allen’s kitchen. If you ever find yourself in Austin, Texas – make sure to stop in! We’re huge fans of the drinks. Robbie gets the frozen mango habanero margarita (not on the menu but the bartenders will make it) and I love the Mexican martini. Their food is also phenomenal.
I made this flank steak in my cast iron. We usually grill our steak. However, I have to say.. I really loved the cast iron method. It got super crispy on the outside and tender with a little pink on the inside. I personally like my steak medium to medium well.. I know some people frown upon that. Just my personal preference! To each their own right?
The steak is from Butcher Box. If you’re a “regular” around here you’ll know I’m a huge fan of their meat delivery service. It’s all amazing quality. I marinated the flank in Worcestershire sauce, coconut aminos (feel free to use soy sauce), minced garlic, olive oil, salt and pepper.
I used the herb spring mix blend from Trader Joe’s and I cannot recommend it enough. It definitely adds some extra flavor to this dish. Definitely my favorite leafy green blend to add to salads. The honey mustard caper dressing was SO tasty and flavorful. I’m a big fan of capers lately. This dressing goes so well with the steak. Yum yum yum!Print
Steak Salad With Honey Mustard Caper Dressing
- Yield: 2 servings
1 lb. flank steak
salt and pepper
1 tsp minced garlic
2 tsp worcestershire sauce
1 tbsp coconut aminos or soy sauce
1 tbsp olive oil
Honey Mustard Caper Dressing
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp dijon, or to taste
2-3 tsp honey
1 tbsp capers, rinsed
pinch of garlic powder
1/4 tsp dried oregano
salt to taste
5 oz. spring mix
1 cup cherry tomatoes, halved
1/3 of an English cucumber, sliced and quartered
1/2 avocado, sliced or chopped in small pieces
gorgonzola or blue cheese crumbles to taste
Season steak with salt and pepper and add to an air tight container or zip-block bag.
In a small bowl, whisk together worcestershire sauce, coconut aminos, olive oil, and garlic.
Add mixture with the steak and make sure it’s fully coated.
Cover, chill and let marinate for 3 hours – 24 hours.
When steak is ready to cook – heat a cast iron skillet to medium high heat.
Once heated place steak in the skillet, let the excess marinade drip off onto the steak.
Let steak cook for 3-4 minutes per side without touching for medium rare, and a bit longer for medium to medium well. It’ll also depend on the size of your steak.
Remove from cast iron and let rest for at least 10 minutes before slicing (very important)
Honey Mustard Caper Dressing
Whisk together all ingredients. Cover in air tight container or mason jar and chill until ready to use.
Assemble salad by adding the spring mix. Top with tomatoes, cucumber, avocado and gorgonzola crumbles.
Arrange sliced flank steak on top. Drizzle on desired amount of honey mustard caper dressing.