Grilled Flank Steak Salad Recipe

Heart Healthy Recipe, Diabetes Recipe

With the rain finally letting up, it looks like a great weekend to barbeque. And if you’ve been thinking about a little steak here’s a delicious alfresco meal of succulent grilled steak and refreshing spinach and bean salad that’s healthy and will satisfy your craving.


  • 2 lb flank steak
  • 4 Tbsp cracked peppercorns
  • 1 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • 3 garlic cloves, minced
  • 2 Tbsp lime juice
  • 2 tsp honey
  • 1/8 tsp salt

Black pepper to taste

  • 1 medium red bell pepper, sliced into 1-inch pieces
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned black-eyed peas, rinsed and drained
  • 1 red onion, thinly sliced
  • 6 oz (about 6 cups) baby spinach or arugula


  1. Lightly tenderize steak with a mallet. Dust with cracked peppercorns. Press peppercorns into steak with the palm of hand.
  2. Lightly coat a grill rack with nonstick cooking spray. Preheat grill to high.
  3. Grill steak for 10 to 15 minutes for medium rare, or until desired doneness, turning halfway through cooking time. Remove steak from grill and let rest for 5 minutes. Cut diagonally across the grain into thin slices.

Make dressing:

  1. In a small bowl, whisk together olive oil, vinegar, garlic, lime juice, honey, salt and black pepper.
  2. In a large bowl, combine bell pepper, black beans, black-eyed peas, onion and spinach. Toss with the dressing to combine.
  3. Transfer salad to a platter and top with sliced steak.

    10 servings