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Grilled Flank Steak Salad Recipe

Written By Karina Hux

Posted 07/08/24

Updated 07/08/24


Inspired by our Stable Café chefs, this savory summer salad features grilled Biltmore® Grown Angus Beef and hearty vegetables. Serve with crusty French bread, for a perfect light summer dinner entrée.

Wine Pairing Suggestion: Pair with a glass of Vanderbilt Reserve® Cabernet Sauvignon Alexander Valley 2020.

Grilled Flank Steak Salad
The tannins in red wine help to cut through the fat of the steak.

Grilled Flank Steak Salad Recipe

Total time: 8 hours        

Serving Size: 4 people


• 1½ to 2 pounds Biltmore® Grown Flank Steak

• 2 large Portobello mushrooms

• 1 large red onion, sliced into ¼ inch slices

• 4 Roma tomatoes, cut in quarters

• 1 pound mixed salad greens

• 1 cup blue cheese crumbles

• 1 cup balsamic vinaigrette

Marinade for Flank Steak

• 2 teaspoons salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• ¼ cup Worcestershire sauce

• ¼ cup balsamic vinegar

Vegetable Seasoning

• ½ cup olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• 1 teaspoon fresh thyme, minced


• Place flank steak in a 1-gallon ziplock bag. Mix marinade ingredients together and pour over the steak. Toss to coat thoroughly. Seal the ziplock, leaving as little air as possible. Marinate flank steak for at least 4 hours, or preferably overnight.

• Preheat oven to 275°F.

• In a large bowl, combine vegetable seasoning ingredients and mix well. Add the mushrooms, onions, and tomatoes, and gently toss to cover with seasoning mix. Let sit for 15 minutes.

• Meanwhile, remove tomatoes from the seasoning mix and place them on a sheet pan. Roast on the roasting rack for 45 minutes. Remove from oven and let sit for at least 20 minutes.

• Remove flank steak from marinade. Spray steak with cooking spray and grill until medium rare (about 4-5 minutes on each side). Remove from grill and set aside.

• Coat mushrooms and onions with cooking spray and grill until tender (about 3-4 minutes on each side). Remove from grill and set aside. When cool, slice Portobello mushrooms and cut onion slices in half.

• In a large bowl, toss mixed greens with balsamic vinaigrette. Divide among 4 serving plates. Arrange grilled vegetables and roasted Roma tomato wedges around the outer edges of the salad. Slice flank steak crosswise (against the grain) into 1/8-inch slices. Fan sliced steak over the center of the salad. Garnish the top of each salad with blue cheese crumbles and serve immediately.

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