Best 2 Flank Steak Spinach Salad Recipes

Welcome to a culinary journey where flavors dance and textures harmonize. We present to you a delightful ensemble of flank steak spinach salad recipes that will tantalize your taste buds and leave you craving for more. From the classic simplicity of a balsamic vinaigrette to the vibrant zest of a citrus dressing, each recipe offers a unique twist on this timeless combination. Whether you prefer the bold smokiness of grilled flank steak or the savory richness of pan-seared meat, these dishes have something for every palate.

Indulge in the refreshing crunch of baby spinach, perfectly complemented by the tender chewiness of flank steak. Savor the symphony of flavors as tangy dressings, crisp vegetables, and aromatic herbs unite in each bite. Discover the magic of a well-balanced meal, where protein, vitamins, and minerals come together to nourish your body and soul. With step-by-step instructions and helpful tips, these recipes empower you to recreate these culinary masterpieces in the comfort of your own kitchen. Get ready to embark on a culinary adventure that will redefine your perception of salads.

Here are our top 2 tried and tested recipes!

FLANK STEAK SPINACH SALAD

Flank Steak Spinach Salad image

Taste of Home Magazine, Decemer/January 2003 -- "Moist marinated steak, wild rice, almods and veggies blend together nicely in this colorful main dish salad. years ago, a friend gave me the idea for this recipe and with some tweaking, it's become a favorite of ours." --Freddie Johnson, San Antonio, Texas The prep & cooking times do not account for marinating overnight.

Provided by Shelby Jo

Categories Steak

Time 46m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

4 (1 lb) beef flank steaks
1 (16 ounce) bottle Italian salad dressing, divided
1 1/4 cups uncooked wild rice
2 (6 ounce) packages fresh Baby Spinach
1/2 lb fresh mushrooms, sliced
1 large red onion, sliced
1 pint grape tomatoes, halved
1 (2 1/2 ounce) package slivered almonds, toasted

Steps:

Place staeks in gallon sized resealable plastic bag; add 3/4 cup salad dressing. Seal bag and turn to coat. Refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine the rice with 1/2 cup salad dressing. Cover and refrigerate overnight.
Drain and discard marinate from steaks. Grill steaks, uncovered over medium heat for 6-8 minutes on each side, or until meat reaches desired doneness.
Let stand 10 minutes. Thinkly slice against the grain; cool to room temperature.
To serve, arrange spinach on a large platter. top with the rice, mushrooms, onion, tomatoes, and steak. Sprinkle with almonds; drizzle with remaining salad dressing.

FLANK STEAK SPINACH SALAD

Flank Steak Spinach Salad image

Moist marinated steak, wild rice, almonds and veggies blend together nicely in this colorful main-dish salad. Years ago, a friend gave me the idea for this recipe, and with some tweaking, it's become a favorite of ours. -Freddie Johnson, San Antonio, Texas

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

4 beef flank steaks (about 1 pound each)
1 bottle (16 ounces) Italian salad dressing, divided
1-1/4 cups uncooked wild rice
2 packages (6 ounces each) fresh baby spinach
1/2 pound fresh mushrooms, sliced
1 large red onion, thinly sliced
1 pint grape tomatoes, halved
1 package (2-1/2 ounces) slivered almonds, toasted

Steps:

Place steaks in a shallow dish; add 3/4 cup salad dressing and turn to coat. Cover and refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine rice with 1/2 cup salad dressing. Cover and refrigerate overnight., Drain steaks, discarding marinade. Grill steaks, uncovered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. Thinly slice against the grain; cool to room temperature. , To serve, arrange spinach on a large platter. Top with the rice, mushrooms, onion, tomatoes and steak. Sprinkle with almonds; drizzle with remaining salad dressing.

Nutrition Facts : Calories 305 calories, Fat 15g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 348mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

Tips:

For the best flavor, choose a flank steak that is at least 1 inch thick.
Make sure to marinate the flank steak for at least 30 minutes, but no longer than 24 hours.
When grilling the flank steak, cook it over high heat for a short period of time to get a nice char on the outside while keeping the inside tender and juicy.
Let the flank steak rest for 10 minutes before slicing it against the grain.
For the spinach salad, use fresh, young spinach leaves and rinse them thoroughly before using.
Add other vegetables to the salad, such as sliced cucumbers, tomatoes, or red onions, for extra flavor and texture.
Use a light vinaigrette dressing to dress the salad so that the flavors of the steak and spinach can shine through.
Serve the flank steak and spinach salad immediately for the best flavor.

Conclusion:

This flank steak and spinach salad is a delicious and healthy meal that is perfect for a quick weeknight dinner or a special occasion. The flank steak is flavorful and juicy, while the spinach salad is light and refreshing. This dish is sure to please everyone at the table.

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