Mediterranean Flank Steak Salad
When it comes to Minnesota summer, the heat, humidity and hustle can make grabbing for something light and refreshing much more appealing than during the winter months.
Not a salad eater? A 100 degree temperature flip with 70% humidity can change that.
I know, I know, salads are "boring." Well, not anymore! Today, we're making salads great again.
Let's start your summer salad makeover with a light and refreshing Mediterranean Mango Steak Salad. I’m highlighting flank steak, which I marinaded for just 30 minutes before grilling. A reminder to keep things simple when it comes to marinading - all that you need is 1) an oil, 2) an acid and 3) a spice or two. It's so easy to tailor the flavor to what you have on hand, so that you don't need to be running to the grocery store last minute if you realize you don't have an ingredient. (Ex. like the last time you were in the midst of whipping up your favorite chocolate chip cookies, only to realize you were out of chocolate chips - not convenient, friends!)
Back to the marinade - I chose to go with a mix of olive oil, fresh parsley, lemon juice, garlic salt and then mint and cilantro from my garden. After sitting in the marinade for 30 minutes, I grilled the flank steak for 8 minutes each side and temped to 160, before letting it rest for 10 minutes. Keep in mind that you can avoid this step all together on a weeknight, by using leftover steaks from your Sunday dinner. Win!
To build the salad, I’m going to actually mix everything together in a mixing bowl. Pyrex, obviously.
Start with adding your favorite greens – I chose spinach. Then, I’m adding quinoa for a healthy fiber and complex carb. Lastly, mangos to compliment the refreshing mint in the marinade. Pineapple or peaches would pair nicely too! In order to up my veggie game, I added cucumbers, since they are mild in flavor and wouldn't compete with the other vibrant combinations. One way to add the fun factor to your salad would be to spiralize zucchini or cucumbers. Get your kiddos involved, and they'll be much more excited to eat these veggies.
Lastly, we will add the beef on top! The best part, is that if you have leftovers, it’s super easy to portion them out into separate containers for the week and have lunch ready for you. I’m all about those slick timesavers!
That’s all there is to it - no more sad salads!
Until next time #nobeefleftbehind,
Becky
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