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Kinder’s Flank Steak Salad


1 1/2 lb flank steak

3 tsp Woodfired Garlic Seasoning

3 Tbsp olive oil, divided

1 head romaine lettuce, washed and chopped

2 bell peppers, deseeded and sliced

1 small red onion, thinly sliced

1 Cup monterey jack cheese, shredded

2 Cups black beans, drained and rinsed

1 lime, cut into wedges (optional)

1 Cup your favorite salad dressing (optional)


Step 1

Place flank steak in a large baking dish and apply Woodfired Garlic Rub on both sides. Wrap and place in the refrigerator for at least 1 hour.

Step 2

In a large skillet over high heat, add half of the olive oil.

Step 3

Once oil begins to smoke, place flank steak in the skillet and sear the first side for 3-4 minutes. Flip flank steak with tongs and cook for an additional 4-5 minutes, or until steak is cooked to desired doneness. (Rare: 125 degrees, Medium-Rare: 135 degrees, Medium: 145 degrees)

Step 4

Remove flank steak from skillet and let rest for at least 10 minutes.

Step 5

Add remaining olive oil to the skillet, add onions and bell peppers, cook for 7-8 minutes, mixing occasionally until the onions begin to soften. Remove from heat and set aside.

Step 6

Slice the flank steak into thin slices, against the grain.

Step 7

Build salad with generous portions of flank steak and top with a squeeze of fresh lime juice or your favorite dressing. Enjoy!

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