Design Mom Presents: Marinated Flank Steak Salad Recipe

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If you're curious about the keto lifestyle, this dish from Lindsey offers a perfect sample: rich in healthy fats, packed with vegetables, moderate protein, and completely grain-free. The presentation is stunning, and I can only imagine how incredible it tastes. What really caught my attention, though, was discovering smoked salt—something I had never encountered before!

One of the things I appreciate most about Lindsey's recipe posts is how she introduces new ingredients and cooking methods. Every time she shares, I walk away with fresh knowledge.

The other day, one of my kids asked me about my favorite food, which sparked a family conversation. I struggled to pick just one because I genuinely enjoy all kinds of dishes. My eldest daughter then said, "Mom, I think your favorite is salad." And she was absolutely right! A big bowl of salad loaded with various toppings is my idea of heaven, and this marinated flank steak version is no exception.

I eat at least one substantial salad every day. It's an excellent way to consume plenty of leafy greens and vegetables, and because it takes time to eat, I can't rush through it—which helps me be more mindful about savoring my meals. Salads as a main course are my go-to because they're easily adjustable to suit my family's tastes. (Though honestly, my son customizes his to include only the steak. Ha!)

Salads are perfect for hectic evenings. Although this recipe might look complex initially, it's actually quite straightforward. Simply prepare the marinade, coat the meat, and let it rest for at least half an hour (or longer if needed). I often do the prep in the morning while getting the kids ready for school, then assemble everything at dinner. For an even quicker version, you can use pre-made marinade and dressing.

This marinade ranks among my all-time favorites, and I encourage you to try it. It's loosely inspired by a rub I use for roasted chicken. The real star here is smoked salt.

Smoked salt has been a pantry staple of mine for nearly eight years. It used to be a specialty item that required ordering, but now it's widely available in most supermarkets. It's a fantastic way to infuse a smoky taste without firing up the grill, and it really elevates the steak. If you can't find it or prefer not to use it, regular salt works fine. You can also swap regular paprika with smoked paprika. (Just a note: the paprika called for here is sweet paprika, not the hot variety.)

The dressing can be made ahead of time. It's a versatile red wine vinaigrette featuring fresh oregano. While dried oregano (as used in the marinade) is acceptable, I prefer the bold herbal note that fresh oregano provides.

Let's discuss the salad components. Arugula is one of my absolute favorites—it's tender and full of flavor. Certain arugula varieties can be slightly peppery, which not everyone enjoys. I choose wild or baby arugula for a milder taste.

With spring approaching, asparagus is appearing in stores again. I enjoy quickly sautéing asparagus in a hot pan and tossing it into salads. The pieces remain bright green and tender-crisp.

For a pop of color and natural sweetness, grape or cherry tomatoes are perfect. If tomatoes aren't your preference, strawberries make an excellent—and equally delicious—substitute.

To finish, a classic trio: crumbled feta, red onion, and toasted almonds. Every forkful delivers a mix of sweet, savory, salty, crunchy, herbal, and tangy notes.

The steak is essentially an extra that transforms this salad from a side dish into a full meal.

Don't forget to review the recipe notes for additional pointers and variations to make this the ultimate dinner salad.

Marinated Flank Steak Salad | Serves 6 | Prep Time: 2 hours (includes marinating and resting) | Cook Time: 15 minutes

Ingredient List

For marinade: 1/4 cup olive oil 2 tablespoons red wine vinegar 2 teaspoons paprika (sweet, not hot) 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon smoked salt 1 teaspoon kosher salt 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1.5 to 2 lbs. flank steak

For salad: 1 tablespoon olive oil 16 ounces fresh asparagus Salt and pepper, to taste 10 ounces wild or baby arugula, washed well and spun dry 1 1/2 cups cherry or grape tomatoes, halved 3/4 cup feta cheese, crumbled 1/2 cup red onion, thinly sliced 1/2 cup toasted slivered or sliced almonds

For Dressing: 2/3 cup olive oil 1/3 cup red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey (optional) 1 tablespoon fresh oregano, finely minced Salt and black pepper, to taste

Step-by-Step Directions

1. In a shallow dish or a large zip-top bag, mix all the marinade ingredients. Add the flank steak and flip it several times to ensure even coating. If using a bag, press out excess air before sealing. Refrigerate the steak for at least one hour, or you can marinate it overnight. Before cooking, let it rest at room temperature for 15–20 minutes.
2. Whisk the dressing ingredients in a bowl, or combine them in a jar with a tight lid and shake vigorously. If making in advance, store in the refrigerator until serving.
3. Right before cooking the steak, trim the woody ends off the asparagus and discard them. Slice the asparagus into 1-inch segments. Heat a large skillet (the one you'll cook the steak in) over medium-high heat.
4. Add 1 tablespoon of olive oil to the skillet and toss in the asparagus pieces. Season lightly with salt and pepper. Cook until the asparagus is lightly browned on each side but still tender-crisp and bright green. Remove from the pan and allow to cool a bit.
5. Clean the skillet with a paper towel. Add a small amount of olive oil—just enough to coat the bottom—and heat for 10–15 seconds until it shimmers. Place the steak in the pan and cook for 7–8 minutes, allowing it to sizzle and develop a deep brown crust. Flip and cook the other side for another 7–8 minutes, adjusting time based on steak thickness and preferred doneness. Remove from heat, transfer to a platter, cover with foil, and let rest for 10–12 minutes.
6. While the steak rests, assemble the salad. Put the arugula in a large bowl or spread it on a serving platter.
7. Once the steak has rested, put it on a cutting board and thinly slice it against the grain using a sharp knife. (Leave the juices behind on the board.) Arrange the sliced steak over the arugula. Drizzle with half the dressing and serve right away. Offer the remaining dressing on the side.

Recipe Notes

• You can replace the steak with chicken, pork tenderloin, or salmon. If using fish, do not marinate for more than 30 minutes. Cooking times will vary based on the protein.
• To save time, use pre-marinated meat or your preferred store-bought marinade.
• A store-bought dressing can stand in for the red wine vinaigrette.
• Baby spinach or a mixed lettuce blend can replace the arugula.
• Swap the asparagus with sugar snap peas, green beans, carrots, or broccoli. You can leave them raw or quickly sauté them as directed.
• Instead of feta, try Parmesan, Romano, ricotta salata, goat cheese, Gorgonzola, or another blue cheese.
• Strawberries are a great substitute for tomatoes; fresh or roasted red bell peppers also work well.
• Almonds can be replaced with walnuts or pecans.

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Wow, doesn't that sound incredible? Many thanks to Lindsey! I'm craving a huge plate of this right now. Who else is a devoted salad lover like Lindsey?

P.S. — Simple sheet-pan meals.

All photos and the recipe are by Lindsey Rose Johnson.