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Kinder’s Flank Steak Salad

Kinder’s Flank Steak Salad


1 ½ 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)

  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.
  2. In a large skillet over high heat, add half of the olive oil.
  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°F, Medium-Rare: 135°F, Medium: 145°F)
  4. Remove flank steak from skillet and let rest for at least 10 minutes.
  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.
  6. Slice the flank steak into thin slices, against the grain.
  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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