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Lena's Kitchen

easy, elevated and approachable simple recipes for the everyday home cook

steak recipe

Grilled Skirt Steak

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This Grilled Skirt Steak is all about big flavor with little effort. The meat gets perfectly charred on the outside while staying tender inside, and the warm tomatoes and burrata add a bright, creamy finish. It’s my go-to for easy outdoor dinners.

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cooked strips of skirt steak on a beige plate

Why This Recipe Works

I love making this Grilled Skirt Steak when I want something that feels fancy but is actually super simple to pull together. Here’s what makes it special:

  • Incredible Flavor: Skirt steak has a naturally rich, beefy taste that shines with just olive oil and salt. It’s bold and satisfying, similar to the depth you get in this Marinated Skirt Steak.
  • Perfect Char: A quick sear over high heat gives the steak a caramelized crust while keeping the inside tender and juicy. That smoky char is what makes this cut so irresistible.
  • Fresh and Creamy Topping: The grilled cherry tomatoes and burrata melt together beautifully. The mix of warm, sweet tomatoes and cool, creamy cheese makes every bite balanced and fresh.
  • Quick and Easy: No marinating, no long prep – just a few ingredients and minutes on the grill. It’s ideal for busy nights or last-minute get-togethers.
  • Summer Vibes: The basil, balsamic glaze, and juicy tomatoes bring bright, summery flavors that pair perfectly with the steak. It’s got the same fresh, seasonal feel as this Grilled Flank Steak With Corn And Peach Salsa.
close up on cooked steak and tomatoes on a white platter topped with fresh basil leaves and white cheese

If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you!

raw cut of skirt steak in brown paper next to white bowls with tomatoes, cheese, oil, garlic, and salt.

Ingredients

  • Skirt Steak – The star of the recipe, skirt steak is a flavorful cut that cooks quickly and stays juicy when grilled over high heat. It’s best served medium-rare for tenderness. Flank steak can be used instead if needed.
  • Cherry Tomatoes – Sweet and juicy, they blister beautifully on the grill and add a burst of freshness to the dish. Grape tomatoes work well too.
  • Burrata Cheese – Soft and creamy, burrata melts slightly over the warm tomatoes and steak for a rich, indulgent finish. Fresh mozzarella is a great alternative.
  • Garlic – Adds a savory, aromatic flavor to the grilled tomatoes. It caramelizes slightly on the grill, giving the dish depth and warmth.
  • Basil – Fresh basil adds a bright, herby note that complements the richness of the steak and burrata. You can use parsley or arugula for a different flavor.
  • Balsamic Glaze or Vinegar – Brings a touch of acidity and sweetness that ties everything together. Use glaze for a thicker drizzle or vinegar for a lighter finish.

For full list of ingredients and instructions, see recipe card below.

Instructions

  1. Prep the steak: Pat the skirt steak dry and brush lightly with olive oil.
  2. Season the tomatoes: Add cherry tomatoes, olive oil, and salt to a grill-safe pan or sheet pan and toss to coat.
  1. Grill the steak: Place the steak on a hot, oiled grill and cook for 2–3 minutes per side, until nicely charred and cooked to your preferred doneness.
  2. Grill the tomatoes: Place the tomato pan on the grill and cook for 5 minutes, then stir in the garlic and continue cooking until the tomatoes blister and the garlic is golden.
  1. Rest and slice: Let the steak rest for 10–15 minutes, then slice thinly against the grain.
  2. Assemble and serve: Arrange the sliced steak on a platter, top with grilled tomatoes, torn burrata, fresh basil, balsamic glaze, and flaky salt, then serve.

For full list of ingredients and instructions, see recipe card below.

cooked steak and tomatoes on a white platter topped with fresh basil leaves and white cheese

Substitutions & Variations

Here are some of my favorite substitutions and variations:

  • Protein Options: I usually go with skirt steak, but flank steak or flat iron steak work great too. If you use flank, marinate it for 30 minutes to help tenderize it before grilling.
  • Cheese Swaps: Burrata is creamy and rich, but fresh mozzarella or ricotta are great alternatives. Feta or goat cheese add a nice tangy bite if you want something different.
  • Tomato Choices: Cherry tomatoes are my favorite for grilling, but grape or heirloom tomatoes work too. Just cut larger ones in half before cooking so they blister evenly.
cooked steak and tomatoes on a white platter topped with fresh basil leaves and white cheese next to toasted bread pieces

What to Serve with Grilled Skirt Steak

Side Dishes

Sauces & Extras

FAQs

Do I need to marinate the skirt steak?

No, you don’t need to marinate it for this recipe. Skirt steak has a naturally bold flavor that shines with just olive oil and salt. If you prefer, you can marinate it briefly in citrus or soy-based marinades for extra tenderness.

How do I know when the steak is done?

Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for 130–135°F. The steak will continue to cook slightly as it rests, so remove it from the grill a few degrees early.

Can I cook this without a grill?

Yes. A cast iron skillet on the stovetop works perfectly. Heat it until very hot, then sear the steak for 2 minutes per side and continue flipping every minute until it reaches your desired doneness.

How should I slice the steak?

Always slice skirt steak against the grain. This shortens the muscle fibers and keeps each bite tender and easy to chew.

What’s the best way to grill the tomatoes?

Cook them on a sheet pan or grill basket so they don’t fall through the grates. Let them blister without stirring for a few minutes to develop that sweet, smoky flavor.

How long does it keep?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until just warmed through, or enjoy the steak cold in salads or sandwiches.

More Beef Recipes You’ll Enjoy

  • Steak Burrito Recipe – This Steak Burrito recipe is my go-to when I want something hearty, fast, and seriously satisfying. It’s packed with juicy marinated steak, fluffy rice, beans, cheese, and all the good stuff wrapped in a warm tortilla.
  • Steak and Shrimp Kabobs – These steak and shrimp kabobs are bursting with savory, juicy flavors! Covered in garlic butter, they’re a true surf and turf crowd-pleaser.
  • Sirloin Steak Sandwich – This Sirloin Steak Sandwich features tender, juicy strips of sirloin steak and tangy toppings stuffed into crusty bread.
  • Easy Carne Asada Recipe – This Easy Carne Asada Recipe is bold, zesty, and made for summer grilling. Load it into tortillas and pile on all the toppings!

If you try this Grilled Skirt Steak recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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4.46 from 11 votes

Grilled Skirt Steak

This Grilled Skirt Steak is juicy, tender, and delicious. Topped with grilled cherry tomatoes and fresh burrata, it’s a gorgeous centerpiece at family barbecues. No marinating required!
Prep Time5 minutes
Cook Time5 minutes
Resting Time10 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: grilled skirt steak
Servings: 4 servings
Calories: 510kcal
Author: Lena Gladstone

Ingredients

For the Grilled Skirt Steak:

For the Grilled Tomatoes and Burrata:

Instructions

  • Preheat the grill to high heat.
  • Pat the steak dry on both sides, brush with olive oil, and season evenly with kosher salt.
  • Clean and oil the grill grates, then place the steak over the hottest part of the grill. Cook for 2–3 minutes per side, or until the internal temperature reaches 130–135°F.
  • Transfer the steak to a platter and let it rest for 10–15 minutes before slicing. Cut the steak into smaller sections, then slice thinly against the grain.
  • While the steak cooks, place the olive oil, cherry tomatoes, and kosher salt onto a sheet pan. Set the pan on the grill and cook for 5 minutes undisturbed.
  • Add the chopped garlic and stir to combine. Continue cooking for another 5 minutes, until the tomatoes are blistered and the garlic is golden brown.
  • Arrange the sliced steak on a serving platter and top with the grilled tomatoes, torn burrata, and fresh basil.
  • Drizzle the remaining olive oil from the sheet pan over the top, followed by the balsamic glaze. Finish with flaky sea salt and serve with grilled bread or a side salad.

Notes

Grilled Temperatures

The best way to tell if your steak is cooked to your liking is by using an instant read thermometer. Use these temperatures as a guide:
  • Rare: 125°F
  • Medium-rare: 135°F
  • Medium: 145°F
  • Medium-well: 150°F
  • Well done: 160°F
 

Cooking Tips

  • Bring the steak to room temperature before grilling. This helps it cook evenly and develop a better crust.
  • Pat the steak dry before seasoning. Removing surface moisture ensures a perfect sear and prevents steaming.
  • Use high heat. Skirt steak cooks best over very hot grates for a quick char and juicy center.
  • Don’t overcook it. Skirt steak is most tender when cooked to rare or medium-rare, around 130–135°F.
  • Let it rest. Resting for 10–15 minutes keeps the juices inside so the meat stays flavorful and moist.
  • Slice against the grain. Cutting perpendicular to the muscle fibers makes each bite tender and easy to chew.
  • Grill the tomatoes on a sheet pan. This keeps them from falling through the grates and captures the flavorful oil for drizzling later.
  • Use fresh burrata. Its creamy texture pairs beautifully with the warm tomatoes and charred steak.
  • Finish with flaky salt. A light sprinkle right before serving adds crunch and enhances flavor.
  • Make it ahead. Grill the steak and tomatoes a few hours early, then serve at room temperature with fresh basil and burrata just before eating.
 
If you enjoyed this recipe, please come back and give it a rating. I ❤️ hearing from you! 

Nutrition

Calories: 510kcal | Carbohydrates: 8g | Protein: 50g | Fat: 32g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1617mg | Potassium: 939mg | Fiber: 1g | Sugar: 4g | Vitamin A: 653IU | Vitamin C: 28mg | Calcium: 39mg | Iron: 5mg

Sirloin Steak Sandwich

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This Sirloin Steak Sandwich is piled high with juicy strips of Sirloin, basil aioli, pickled onions, tomato, and arugula on golden toasted bread. It’s an epic game-day snack!

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small steak sandwiches on parchment paper next to a jar of basil aioli and green herbs.

This post is a collaboration with Beef. It’s What’s for Dinner on behalf of the Beef Checkoff. All opinions are my own.

The best game-day sandwich

When the game is on or I’m preparing for the tailgating party, there’s one snack that’s always on my mind: a Sirloin Steak Sandwich. Those tender, juicy strips of Sirloin Steak and tangy toppings stuffed into crusty bread are what dreams are made of. It’s the ultimate sandwich!

There’s something so special about filling a sandwich with steak. Whether it’s strips of grilled Flank Steak, a garlic butter Ribeye, or even the leftover Prime Rib Roast, that juicy beef takes every bite up a level.

close up on small steak sandwiches.

Broiled Top Sirloin is the star of the show in this steak sandwich recipe. Naturally flavorful, it doesn’t need much before it heads into the oven – just a dusting of salt! It works its magic to draw out the moisture and seal in the juices, leaving you with tender bites that pair perfectly with fresh and tangy toppings, like pickled red onions, arugula, lemon basil aioli, and tomatoes.

Slice it into smaller pieces and pass this epic sandwich around at kickoff. It might be hard to focus on the game, but those flavors make it worth it! 

What is Sirloin Steak?

Top Sirloin is one of several cuts that come from the Sirloin Primal cut on the cow. It’s a naturally lean and flavorful steak you can count on to be affordable and perfect for grilling season.

ingredients for sirloin steak sandwiches in individual bowls.

Ingredients and substitutions

This is a simple and flexible beef steak sandwich that only needs 3 things: steak, bread, and toppings. Here’s what I used:

  • Top Sirloin Steak – Top Sirloin can be cooked in almost any way, from grilling to pan-fried to sous vide. For this recipe, the steak is broiled in the oven because it’s a hands-off approach that still results in a tender, flavorful steak. Head to the Tips section below to learn how to broil a steak to perfection.
  • Baguette – This is a hearty sandwich, which means you’ll need thick, crusty bread to house the meat and toppings. My go-to is a baguette but you could also use French rolls or ciabatta.
  • Lemon basil aioli – A homemade creamy sauce with herbaceous and bright layers.
  • Arugula – Or use romaine, iceberg lettuce, or spinach.
  • Pickled red onions – Adds a tangy crunch that should never be missed!
  • Tomatoes – Sliced and layered on the sandwich.
4 images showing how to broil and slice a sirloin steak.

How to make a Sirloin Steak sandwich

While the steak is coming down to room temperature on the kitchen counter, arrange the top rack in the oven to be about 4 inches under the broiler. Turn the broiler on high.

If you don’t have a broiler pan, line a baking sheet with foil or parchment paper and place a wire rack on top. Spray with cooking spray.

Now you can prepare the steak. Pat it dry and season both sides with salt. Transfer it to the wire rack. 

Broil the steak. After 5 minutes, flip it and continue cooking until it’s at your desired doneness (I recommend medium-rare or medium).

Take the steak out of the oven and let it rest. After about 10 minutes, transfer it to a cutting board and thinly slice it against the grain.

4 images showing how to assemble basil aioli and arugula on toasted baguette slices.

Assemble the sandwiches. Toast the oiled bread in the broiler, then spread aioli on both sides. Pile some arugula, tomato slices, sliced steak, and pickled onions in the baguette.

4 images showing how to assemble steak sandwiches.

Slice into smaller pieces, then plate and serve! 

a steak sandwich sliced into 4 smaller pieces.

Steak sandwich toppings

There are endless toppings you can pile on these steak sandwiches. These are just a few ideas to get you inspired:

close up on cooked and sliced sirloin steak.

Tips for cooking the best Sirloin Steak

  • Broiling is a hands-off cooking method, but you can also grill the steak or pan-fry it with butter and herbs.
  • The cook time under the broiler will depend on the thickness of your steak. Use this broiling cooking chart for extra recommendations and guidance.
  • Once it’s done broiling, let the steak rest for 10 minutes. You can even tent it with foil to really seal in those juices.
  • Slice the cooked steak against the grain (AKA the narrow end rather than the wide end).

Looking for more tips and tricks? Check out these detailed broiling basics to learn how to achieve the best results.

close up on a sliced steak sandwich.

Frequently asked questions

What is the best steak to use for sandwiches?

Any cut that you can slice thinly, basically. Sirloin Steak is one of my favorites but Ribeye Steak, Skirt Steak, and New York Strip are also great options.

What do you serve with steak sandwiches?

As one of the best game day snacks, steak sandwiches should be paired with a variety of delicious and crispy finger foods. Plate them with potato wedges, chicken tacos, chicken wings, french fries, nachos, and more fun snacks.

How do you make a tender steak sandwich?

Follow the tips above to make sure your Sirloin Steak is always tender and juicy. Also, Sirloin is at its best when cooked to medium-rare or medium. Use a meat thermometer to double-check these temperatures.

What is Sirloin Steak best used for?

Top Sirloin makes for an impressive main dish when served with compound butter and simple side dishes, like mashed potatoes and green beans. However, it’s also well suited for sandwiches, kabobs, stir fry, and salads.

close up on a sliced steak sandwich.

Make ahead and storing

Make ahead: You can save a little time by preparing the pickled red onions and basil aioli up to 2 days ahead of serving. Keep them in separate containers in the fridge until it’s time to assemble the sandwiches.

Storing: Keep the leftover steak in an airtight container in the fridge for up to 4 days.

Looking for more game-day recipes with beef?

Did you try this Sirloin Steak Sandwich? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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4.63 from 8 votes

Sirloin Steak Sandwich

This Sirloin Steak Sandwich is piled high with juicy strips of Sirloin, basil aioli, pickled onions, tomato, and arugula on golden toasted bread. It’s an epic game day snack!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Snack
Cuisine: American
Keyword: 30 minute meal, beef, dinner, easy dinner, main dish, sandwich, snack, steak
Servings: 8 servings
Calories: 313kcal
Author: Lena Gladstone

Ingredients

For the steak:

For the sandwiches:

Instructions

Broil the steak:

  • Arrange a rack about 4 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with aluminum foil. Coat a wire rack with cooking spray and fit over the baking sheet.
  • Pat the steak dry with a paper towel. Season both sides with the salt and place on the wire rack. Broil (the steak should be 1 to 2 inches from the broiler’s heating element) for 5 minutes. Flip the steak and continue broiling until well-browned and charred at the edges, 4 to 5 minutes more for medium-rare, or 6 to 7 minutes more for medium.
  • Let the steak rest for 10 minutes on the rack.
  • When ready to use, transfer the steak to a cutting board and thinly slice across the grain.

Low and slow cooking method:

  • Pat the steak dry, season with flaky salt. Bring the steak to room temperature on a cookie sheet with a cooling rack for at least 30 minutes. (Tip: Try the steak with flaky smoked salt for a taste of smokiness.)
  • Preheat the oven to 260F.
  • Remove from the oven and let it rest for 10 minutes. Then you can either pan sear the steak or grill for a few minutes to desired doneness. Slice and enjoy on the sandwich or on it's own.
  • Add the steak to the oven and bake for 30 minutes. Flip and bake for another 15-20 minutes.

Assemble the sandwiches:

  • Spread Lemon Basil Aioli on the toasted baguette. Add arugula, sliced steak, pickled onions. Put the top of baguette on top of the sandwich and slice into smaller pieces. Serve warm or at room temperature.

Notes

Make ahead: Lena’s Kitchen Pickled Onions can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The Lemon Basil Aioli can also be made up to 2 days in advance and stored in an airtight container in the refrigerator.
Storing: Leftover steak can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 313kcal | Carbohydrates: 23g | Protein: 21g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 51mg | Sodium: 2519mg | Potassium: 389mg | Fiber: 1g | Sugar: 3g | Vitamin A: 483IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 3mg

Thai Beef Salad Recipe

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This Thai Beef Salad Recipe is made with marinated grilled Skirt Steak and a platter of colorful vegetables. Its mouth-watering and vibrant flavors make it the best appetizer or hearty lunch to enjoy year-round!

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a Thai beef salad on a large grey serving platter.

The best Thai beef salad recipe

This Thai Beef Salad Recipe is the best excuse to incorporate more vegetables into your diet. Not only is this boldly flavored Thai-inspired recipe bursting with a variety of juicy, crisp veggies, but every bite is extra enjoyable thanks to the marinated grilled Skirt Steak! It’s the ultimate recipe to turn salad haters into huge fans.

Just think of this beef salad as an upgraded version of my Keto Thai Steak Salad. Both are healthy and light, but this elevated version features a spicy and savory Thai dressing made from soy sauce, fish sauce, lime, and Thai chilis. It’s pulling double duty as both the salad dressing and steak marinade, so you’ll never miss out on the great flavors.

ingredients for Thai beef salad in individual white bowls.

What is Thai beef salad made of?

Thai beef salad ingredients are exciting, fresh, and vibrant! It’s the perfect appetizer you can serve year-round. This is what it’s made of:

  • Skirt Steak – This long and thin cut of steak is my favorite choice to use in salads. Grilled Skirt Steak, in particular, is boldly flavored on its own but is even better when marinated. If you can’t find skirt steak, use sirloin, Boneless Ribeye, porterhouse, rump steak, Flank Steak, or flat iron instead. Just know that the cooking times will vary depending on the cut you choose.
  • Salt
  • Romaine lettuce – Or use any type of lettuce or leafy greens you like.
  • Cucumbers
  • Grape tomatoes
  • Radishes – Feel free to use pickled radishes if you’re looking for a little extra tang.
  • Carrots
  • Chili pepper – I recommend using a Thai chili variety for a close-to-authentic flavor. Bird’s eye chilis are a common choice and are very spicy.
  • Red onion – Again, you can use pickled red onions for more vibrancy!
  • Cilantro – Use the leaves and the stems here. It’s important to use every part of the fresh herb because the herbaceous element is so crucial to a classic Thai beef salad. You could even add fresh basil to elevate the flavors.
  • Fresh mint – If you can, use spearmint leaves rather than peppermint leaves. Spearmint is mild, sweet, and light, making it the preferred choice in salads.
  • Green onions
4 images showing the process of marinating steak and assembling a Thai beef salad.

What is Thai dressing made of?

The Thai salad dressing doubles as a steak marinade in this beef salad recipe. It’s truly the star of the show. Here’s what you need:

  • Avocado oil – Olive oil works too.
  • Fish sauce
  • Soy sauce – For gluten-free, use tamari or coconut aminos.
  • Lime juice and zest – The acid is very important for balance and a tangy, vibrant flavor profile. Try not to skip it!
  • Chilli pepper – Use the same type of chili you used on the salad.
  • Brown sugar – The sweetness will help balance the heat and other tangy flavors. Agave syrup or honey should work instead.
  • Fresh ginger
  • Garlic cloves
  • Salt
close up on a Thai beef salad.

How to make a Thai beef salad

  1. Marinate the steak: Whisk the Thai steak marinade ingredients together in a rimmed baking dish. Place the steak inside the dish and leave it to marinate for at least 15 minutes. 
  2. Grill the marinated steak: Place the marinated steak on a hot grill. Cook for a few minutes on both sides. Leave the cooked steak to rest before slicing it into thin strips.
  3. Assemble the salad: Arrange the lettuce on a large serving platter. Add the salad veggies on top, then the sliced steak. Drizzle the remaining marinade/Thai dressing over top, toss to combine, then serve!

Serving suggestions

This beef Thai salad recipe is a perfect appetizer to serve ahead of the Thai-inspired feast, featuring Spicy Thai Peanut Chicken, Thai green curry, pork satay, and fried rice. 

2 grey bowls filled with Thai beef salad next to glasses of wine.

Frequently asked questions

How long can you marinate Skirt Steak?

Skirt Steak can sit in the marinade for as little as 15 minutes or for a maximum of 24 hours.

Can you sear the steak instead?

Yes! To cook the steak on the stove, heat a large, oiled skillet over high heat. Once the oil is smoking, add the steak and cook for 2 minutes per side. Continue cooking and flipping until the desired temperature is met. Transfer the steak to a cutting board and let it rest for at least 10 minutes.

How do you slice Skirt Steak?

Against the grain is always best! To do this, turn the steak so the fibers are going left to right directly in front of you. Cut across the fibers.

I don’t like steak. What else can I use on the salad?

Swap the steak for chicken breast or thighs, pork tenderloin, leftover pork chops, marinated tofu, or chickpeas.

2 grey bowls filled with Thai beef salad next to a small bowl filled with fresh herbs.

Make ahead and storing

Make ahead: Store the assembled salad and dressing in separate airtight containers in the fridge. The steak, dressing, and salad can be made up to 3 days ahead of assembly.

Store: The fully dressed salad will only last for about 1 day in the fridge because the lettuce will wilt quickly. For the best results, keep the dressing on the side and store the salad, steak, and dressing separately.

More loaded salad recipes

Did you try this Thai Beef Salad Recipe? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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4.75 from 8 votes

Thai Beef Salad Recipe

This Thai Beef Salad Recipe is made with marinated grilled skirt steak and a platter of colorful vegetables. Its mouth-watering and vibrant flavors make it the best appetizer or hearty lunch to enjoy year-round!
Prep Time10 minutes
Cook Time8 minutes
Marinate15 minutes
Total Time32 minutes
Course: Appetizer, Lunch, Side Dish
Cuisine: Asian, Thai
Keyword: appetizer, asian, easy appetizer, grilled recipe, healthy salad, salad, steak
Servings: 6 servings
Calories: 420kcal
Author: Lena Gladstone

Ingredients

Thai Marinade Ingredients

  • ⅓ cup avocado oil
  • 3 tablespoons fish sauce
  • 2 tablespoons soy sauce
  • ⅓ cup lime juice
  • 1 lime zested
  • ½ chilli pepper finely chopped (optional)
  • ¼ cup brown sugar
  • 3 tablespoons ginger grated
  • 3 cloves garlic grated

Steak Ingredients

Salad Ingredients

  • 2 heads romaine hearts chopped
  • 2 Persian cucumbers sliced
  • 1 pint grape tomatoes halved
  • ½ chilli pepper sliced, optional
  • ¼ red onion thinly sliced
  • 4 radishes thinly sliced
  • 1 small carrot peeled into strips
  • ½ cup cilantro finely chopped
  • ¼ cup fresh mint finely chopped
  • ¼ cup green onions thinly sliced

Instructions

Grilling Method

  • Preheat your grill to 500F.
  • In a bowl whisk together the avocado oil, fish sauce, soy sauce, lime juice, lime zest, chopped chilli pepper, brown sugar, grated ginger and grated garlic.
  • Cut the skirt steak in half so you have four pieces. Let it come to room temperature by adding it to a rimmed dish. Pour ⅔ rds of the marinade on the steak, making sure to coat both sides. Let it marinate for at least 15 minutes while you keep your veggies.
  • When ready to cook the steak, remove it from the marinade and place it on the grill. Sprinkle it with salt on one side. Grill for 2-3 minutes, flip, salt, and grill for another 2-3 minutes with an instant-read thermometer.
  • Once the steak is cooked, move it to a plate, cover with foil and let it rest for 10 minutes. When ready to serve, thinly slice against the grain.

Stovetop method

  • Cook the steak in a large cast iron skillet over high heat. Preheat the skillet until smoking. Add a little olive oil to coat the pan. Add in the steak and cook for 2 minutes on each side undisturbed. Continue cooking and flipping each minute until internal temp reads 130-135ºF with an instant read thermometer. Transfer to a plate and allow to rest.

Assemble Salad

  • Arrange the chopped romaine on a platter. Top with cucumbers, tomatoes, red onions, chillies, radishes, carrots and the sliced steak.
  • Add the remaining ⅓ rd of the dressing on top of the salad. Toss to combine when ready to serve the salad.

Notes

Steak substitution – Sirloin, Boneless Rib Eye, Porterhouse, Scotch Fillet or Rump Steak, Flank, Flat Iron. Cooking times will be different for other cuts.
Cutting the steak: Cut the steak against the grain, it will produce the most tender slices. To do this, look at the steak and you will notice that most of the fibers are going in one direction. Turn the steak so the fibers are going left to right directly in front of you. Then cut across the fibers – i.e. 90 degrees perpendicular to the direction of the fibers.

Nutrition

Calories: 420kcal | Carbohydrates: 19g | Protein: 35g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1547mg | Potassium: 848mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2406IU | Vitamin C: 33mg | Calcium: 56mg | Iron: 4mg

Beef and Broccoli Stir Fry

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Swap the takeout for this 15-minute Beef and Broccoli Stir Fry instead! Sliced flank steak, broccoli florets, and a flavorful stir fry sauce come together in one pan to create this flavorful dish that’s perfect for dinner, meal prep, and more.

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white rice and beef and broccoli stir fry in a large white bowl with black chopsticks next to small bowls with green onions and sesame seeds.

15-minute beef and broccoli recipe

Instead of reaching for the takeout menu after a busy day, make this quick and easy Beef and Broccoli Stir Fry! This super savory and satisfying meal comes together in one pan and is ready to eat after just 15 minutes. It’s perfect for those lazy nights or when you need something in a flash for meal prep.

Beef broccoli stir fry features 3 simple elements:

  1. Sliced flank steak
  2. Broccoli florets
  3. And a tangy, sweet, and savory stir fry sauce

The meal is complete when served over white rice, noodles, quinoa, or even cauliflower rice if you’re looking to lessen the carbs. Serve each bowl next to cucumber salad and blistered shishito peppers for a simple homemade dinner that’s even easier and more budget-friendly than your typical Friday night takeout.

close up on a beef and broccoli stir fry topped with sesame seeds and green onions.

What’s the best cut of beef for beef stir fry?

Flank steak is the top choice when making beef and broccoli because it’s tender and lean. It’s sliced into thin strips, which cook easily, soak in tons of flavor, and make the entire dish easy to chew. Flank steak is also an inexpensive cut of beef and keeps this recipe budget-friendly.

If you don’t have flank steak, replace it with another lean beef. Top sirloin, tri-tip, and strip steak are all great alternatives. Ground beef can also be used as a last-minute resort.

white bowls filled with sauces, seasonings, green onions, and broccoli florets next to a tray of raw beef.

Ingredient notes

  • Steak – Flank steak is best in beef and broccoli because it’s lean, tender, and extra flavorful when cut into small strips and pan fried.
  • Broccoli – Either chop the broccoli into florets yourself or save time by buying pre-chopped broccoli instead.
  • Soy sauce – Or use tamari or coconut aminos for a gluten free stir fry sauce.
  • Chicken stock – This can be substituted for beef stock, vegetable stock, or bone broth.
  • Rice wine vinegar – While I don’t recommend replacing the rice vinegar with any other kind, you can use apple cider vinegar or white wine vinegar in a pinch.
  • Brown sugar – The added sweetness creates balance among the acidic and savory ingredients.
  • Ginger and garlic – Necessary for a savory baseline of flavor.
Four images showing the process of cooking broccoli in a pan, whisking a brown sauce in a bowl and pan, and cooking strips of beef in a metal pan.

How to make beef and broccoli stir fry

Prepping beef and broccoli is so easy and there’s no marinating involved! The entire dish is cooked in one pan and ready to enjoy in less than 15 minutes. This is how it’s done:

  1. Slice the flank steak.

    Cut the flank steak in half lengthwise. Slice it against the grain into thin strips. Pro tip: Freeze the steak for 10 to 15 minutes first so it’s easier to cut.

  2. Make the beef and broccoli sauce.

    Whisk the soy sauce, chicken stock, rice vinegar, sesame oil, brown sugar, ginger, garlic, and Sriracha together in a small bowl. Set aside.

  3. Cook the steak.

    Heat the oil in a large skillet. Add the steak and cook until it’s browned and cooked through. Transfer it to a bowl while you cook the broccoli.

  4. Cook the broccoli.

    Place the broccoli in the same pan and cook until the florets are slightly firm and tender. Transfer it to a bowl.

  5. Combine everything with the sauce.

    Pour the sauce into the pan and cook until it slightly thickens. Add the steak and broccoli back into the pan and toss to coat. Once it’s warmed through, serve the beef and broccoli over rice or noodles and enjoy!

cooked strips of beef and broccoli florets in a large metal pan.

Beef broccoli variations

  • Instead of beef – Chicken and pork can easily be used instead of the steak tips.
  • Looking for a vegetarian version? Replace the meat with tofu, vegetarian “steak tips”, or soy curls.
  • Low carb beef and broccoli – Replace the brown sugar in the stir fry sauce with a keto sweetener, like stevia or monk fruit sweetener.
  • Add more vegetables – Cauliflower, bell peppers, snap peas, carrots, or edamame would all be delicious additions.
  • For serving – Beef and broccoli can be served over rice, cauliflower rice, quinoa, rice noodles, gluten free soba noodles, or on its own.

Making ahead and storing

Beef broccoli stir fry is a perfect meal prep recipe because it can be made a few days ahead of time and is super filling! Once the batch is cooked and cooled, store some in an airtight container with rice or noodles in the fridge for about 4 days. The leftovers can be reheated easily in the microwave or in a skillet on the stove.

close up on a beef and broccoli stir fry on top of white rice in a white bowl with small bowls of green onions and sesame seeds in the background.

Looking for more takeout-inspired recipes?

If you try this Beef and Broccoli Stir Fry, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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5 from 4 votes

Beef and Broccoli Stir Fry

Swap the takeout for this 15-minute Beef and Broccoli Stir Fry instead! Sliced flank steak, broccoli florets, and a flavorful stir fry sauce come together in one pan to create this flavorful dish that’s perfect for dinner, meal prep, and more.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dinner, Main Course
Cuisine: Asian
Keyword: 20 minute recipe, asian, beef, dinner, easy, easy dinner, easy meal, main dish, steak, weeknight dinner
Servings: 4 servings
Calories: 500kcal
Author: Lena Gladstone

Ingredients

Beef and Broccoli

  • 1 ½ lb flank steak very thinly sliced into bite-sized strips
  • 2 tablespoons avocado oil
  • 1 ½ lb broccoli (cut into 6 cups of florets)
  • 2 teaspoons sesame seeds for serving
  • 2 green onions finely chopped for serving

Stir Fry Sauce

Instructions

  • Cut steak in half lengthwise and then cut into thin strips against the grain. Tip: it’s easier if you freeze the meat for about 10-15 minutes before slicing.
  • Prep the broccoli by cutting into bite sizes, I like to cut the stem off and finely slice them.
  • In a medium bowl, whisk together soy sauce, chicken stock, rice vinegar, sesame oil, brown sugar, ginger, garlic, Sriracha and set aside.
  • Heat avocado oil in a large skillet over medium-high heat. Add steak and cook in batches without overcrowding the pan, flipping once, about 1-2 minutes per side. Remove to a bowl. Repeat until all the steak is cooked.
  • In the same pan, add the broccoli florets and stems, cook for 2 minutes on high heat. You want the broccoli to still have a bite. Remove to a plate.
  • Add sauce to the same pan, scrape off any bits with a wooden spoon and cook for 2 minutes.
  • Add the steak and broccoli back in along with any meat juices and cook until reheated for 2 minutes to hear back up. Toss while cooking.
  • Serve over rice or noodles, top with green onions and sesame seeds.

Notes

Beef broccoli variations
  • Instead of beef – Chicken and pork can easily be used instead of the steak tips.
  • Looking for a vegetarian version? Replace the meat with tofu, vegetarian “steak tips”, or soy curls.
  • Low carb beef and broccoli – Replace the brown sugar in the stir fry sauce with a keto sweetener, like stevia or monk fruit sweetener.
  • Add more vegetables – Cauliflower, bell peppers, snap peas, carrots, or edamame would all be delicious additions.
  • For serving – Beef and broccoli can be served over rice, cauliflower rice, quinoa, rice noodles, gluten-free soba noodles, or on its own.
Making ahead and storing
Beef broccoli stir fry is a perfect meal prep recipe because it can be made a few days ahead of time and is super filling! Once the batch is cooked and cooled, store some in an airtight container with rice or noodles in the fridge for about 4 days. The leftovers can be reheated easily in the microwave or in a skillet on the stove.

Nutrition

Calories: 500kcal | Carbohydrates: 26g | Protein: 47g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 103mg | Sodium: 2380mg | Potassium: 1292mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1122IU | Vitamin C: 155mg | Calcium: 154mg | Iron: 5mg

Creamy Garlic Butter Steak Bites with Mushrooms

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These 15-minute Creamy Garlic Butter Steak Bites with Mushrooms combine seared sirloin steak cubes, mushrooms, and a garlic butter-infused cream sauce. Made in one pan in 15 minutes, they’re the perfect melt-in-your-mouth party appetizer!

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cooked steak bites in a large white bowl covered in a brown creamy sauce.

Creamy garlic steak bites

If you need a quick dinner, meaty appetizer, or something to make the carnivores in your life happy, try these Creamy Garlic Butter Steak Bites with Mushrooms. Seared sirloin steak bites and mushrooms are cooked with a luscious garlic butter and cream sauce to make this easy and delicious recipe. The best part is they’re ready to eat in 15 minutes! 

You can always count on garlic butter to take your steak dinners up a notch. It’s the perfect partner to a ribeye steak as well as these easy steak bites! In other words, when you’re looking to transform your dinner into a “melt-in-your-mouth” meal, garlic butter can always get the job done.

This super quick steak bites recipe comes together in just one pan so you don’t have to be stuck in the kitchen or spend hours cleaning up. They’re delicious on top of mashed potatoes and pasta noodles, or served on crostinis at the party!

close up on cooked steak bites in a brown sauce and topped with green herbs.

Tools for Creamy Garlic Butter Steak Bites with Mushrooms

What cut of beef is best for steak bites?

I prefer to make steak bites with sirloin steak because it’s inexpensive and has a delicious flavor. However, if you don’t have sirloin, tenderloin, ribeye or strip steak will all work just as well.

individual white bowls filled with raw steak bites, cream, mushrooms, cheese, butter, and mustard.

Ingredients needed

  • Steak – As I said, sirloin steak is the best cut of meat you can use when making steak bites. You can slice the steaks yourself into cubes or buy pre-cubed steak to save some time.
  • Butter – Unsalted butter is best.
  • Garlic – For that luscious garlic butter element in the creamy sauce.
  • Thyme – Fresh thyme would be best but dried also works.
  • Mushrooms – Cooked mushrooms add an extra layer of meatiness to the dish. Any type of mushroom works!
  • Cream sauce – To take this steak bites recipe up a notch, the garlic butter and mushrooms are infused into a savory cream sauce. It’s made with a simple mix of heavy cream, parmesan, and dijon mustard. I don’t recommend replacing the cream with regular milk because the sauce won’t turn out as creamy or luscious.
searing steak bites in a large pink pot.
cooking mushrooms and herbs in a large pink pot.
wooden spoon stirring shredded parmesan cheese into a white creamy sauce with mushrooms.
steak bites and a creamy brown sauce cooking together in a large pink pot.

How to make creamy garlic butter steak bites with mushrooms

This is a one-pan recipe you can whip up in just 15 minutes! Here’s how it’s done:

  1. Prepare the steak.

    Pat the steaks dry with paper towels and cut them into 1 ½ inch cubes. Season with salt.

  2. Sear the steak bites.

    Heat some olive oil in a large skillet over high heat. Add the steak in an even layer (work in batches is necessary) and cook until all sides are golden brown. Transfer the bites to a plate.

  3. Make the herby garlic butter sauce.

    In the same skillet, add butter, mushrooms, and thyme. Once the mushrooms are soft, add the garlic.

  4. Make the cream sauce.

    Lower the heat and stir in the mustard, heavy cream, and parmesan cheese.

  5. Bring it all together.

    Place the steak bites back in the pan until they’re warmed through and the cream sauce has thickened. Serve with fresh chives on top and enjoy!

Serving suggestions

Creamy garlic butter steak bites are best served over a bed of mashed potatoes, pasta, rice, or on top of a salad or grain bowl. For a healthier option, swap the noodles or grains for zucchini noodles, cauliflower rice, or cauliflower mash.

Steak bites also make a delicious appetizer! Serve them right out of the cast iron skillet with toothpicks or top them on a crostini to hand out at the party.

a large white bowl filled with cooked steak bites with crust bread on the side.

More meaty recipes to try

If you give these Creamy Garlic Butter Steak Bites a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

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4.42 from 31 votes

Creamy Garlic Butter Steak Bites with Mushrooms

These 15-minute Creamy Garlic Butter Steak Bites with Mushrooms combine seared sirloin steak cubes, mushrooms, and a garlic butter-infused cream sauce. Made in one pan in 15 minutes, they’re the perfect melt-in-your-mouth party appetizer!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Dinner, Main Course, Snack
Cuisine: American
Keyword: 20 minute recipe, appetizer, easy appetizer, easy meal, meat, party food, steak
Servings: 4 servings
Calories: 641kcal
Author: Lena Gladstone

Ingredients

  • 1 ½ teaspoon kosher salt divided or more to taste
  • 1 ½ pounds sirloin steaks cut into 1 ½ inch cubes (replace with tenderloin, rib eye, or strip steak)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 8 ounces mushrooms quartered
  • 1 teaspoon fresh thyme
  • 1 tablespoon Dijon mustard
  • 1 cup heavy cream
  • ½ cup parmesan cheese freshly grated
  • 2 tablespoons chives finely chopped for garnish

Instructions

  • Pat the steak dry. Cut into 1 ½ inch pieces. Season with 1 teaspoon of salt.
  • Heat a large cast iron skillet to high heat, add olive oil. Once hot, add the steak. (Make sure not to crowd the skillet, cook batches if the skillet is smaller.)
  • Cook for 4-5 minutes, flipping every 1 minutes until all sides are golden brown. Remove to a plate.
  • Turn the pan to medium-high heat. Add the butter, mushrooms, remaining ½ teaspoon of salt, fresh thyme and saute until tender for about 5 minutes. Add garlic and cook for an additional 1 minute.
  • Turn the pan to low heat, add mustard, heavy cream and shredded parmesan cheese. Adjust seasoning if needed. Toss to combine.
  • Add the steak back to the pan and allow to heat through and the sauce to thicken for about 3-4 minutes.
  • Sprinkle with chopped chives and serve with your favorite sides like pasta, mashed potatoes, cauliflower mash, or rice. Or serve as an appetizer with some toasted baguette.

Notes

If your skillet isn’t big enough, you may have to cook the steak bites in 2 to 3 batches.
If you can’t find/don’t have Sirloin Steak, you can also use Rib Eye, New York Strip, or Tenderloin Steak.

Nutrition

Calories: 641kcal | Carbohydrates: 5g | Protein: 45g | Fat: 49g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 1239mg | Potassium: 846mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1327IU | Vitamin C: 4mg | Calcium: 250mg | Iron: 3mg

Greek Steak Salad with Tarragon Dressing

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This Greek Steak Salad with Tarragon Dressing transforms a classic side salad into a filling meal! The bites of tender seared steak with tangy salad and creamy tarragon dressing are sure to fill you up and leave you refreshed. Perfect for barbecues and potlucks!

Jump to Recipe
large white platter loaded with strips of steak, avocado, cucumber, tomatoes, red onions, feta cheese, and tarragon dressing.

Greek steak salad recipe

The best way to make salad irresistible is to top it with steak of course! This Greek Steak Salad with Tarragon Dressing is a crowd-pleasing recipe that’s sure to be gone in a flash. It’s tangy, savory, and can be served at any event, from pool parties to potlucks.

I love creating loaded, filling salads, like my Keto Thai Steak Salad and Loaded Chicken Salad. Not only are they full of flavor and completely satisfying, but it’s the best way to eat a healthy meal or get a whole crowd of people to indulge in something nutritious.

large white platter loaded with strips of steak, avocado, cucumber, tomatoes, red onions, feta cheese, and tarragon dressing.

This Greek salad with steak is no different. Layered with seared steak strips, colorful Mediterranean vegetables, feta cheese, and a creamy tarragon dressing, there’s nothing you won’t love about this Greek salad recipe. Serve it as a meal or bring it to a potluck!

individual bowls filled with chopped cucumber, red onions, kalamata olived, and arugula and tomatoes next to raw steak and avocado.

Mediterranean steak salad ingredients

  • Steak – For the best results and flavor, go with a New York strip or ribeye steak. Both of these cuts are delicious enough on their own and don’t require a marinade.
  • Arugula – Or replace this with romaine lettuce, butter lettuce, spinach, or another leafy green you love.
  • Greek salad toppings – Cherry tomatoes, sliced cucumber, avocado, red onion, and kalamata olives are the best toppings for this Greek salad.
  • Feta cheese – For salty and tangy bites.
  • Tarragon dressing – This easy tarragon dressing is similar to my homemade tarragon sauce. Made with fresh tarragon, shallots, mustard, vinegar, and oil, this simple salad dressing is a playful spin on your typical Greek salad vinaigrette.
raw steak wrapped in brown paper.
seared steak in a cast iron skillet.
sliced cooked steak on a white plate.

How to make Greek salad with steak and tarragon dressing

This is a great recipe you can easily serve to a crowd, on its own for dinner, or for weekly meal prep. It’s really easy to make and ready to enjoy after 4 simple steps:

  1. Season the steak.

    Sprinkle both sides of your steak with salt and let it sit out until it reaches room temperature.

  2. Sear the steak.

    Sear the steak in a skillet over medium-high heat until it’s browned on both sides and cooked to your desired doneness. Transfer the steak to a plate tented in foil and let it rest for at least 10 minutes.

  3. Make the tarragon dressing.

    Add all of the Greek salad dressing ingredients to a mason jar, seal with a lid, and shake to mix.

  4. Put the salad together.

    Arrange the arugula on a large platter and add the tomatoes, olives, onions, cucumber, avocado, and feta cheese on top. Add the sliced steak and tarragon salad dressing, then serve!

small white plates holding tarragon, red onion, mustard, and oil.
a mixed yellow tarragon dressing in a glass jar.

Tips and variations

  • Instead of steak – Use grilled chicken souvlaki, garlic grilled shrimp, or grilled vegetables.
  • For added Greek flavor – Swap the New York strip or ribeye with skirt steak and marinate it in a mix of olive oil, lemon juice, red wine vinegar, garlic, oregano, and salt for at least 4 hours.
  • Make the dressing ahead of time – Tarragon dressing can be blended and stored in an airtight container in the fridge for a few weeks. It’s great to have on hand to use on more salads or pork chops.
  • Grilled steak – Feel free to grill the steak instead of searing it in a skillet.
  • Slice the steak against the grain – This will keep each piece juicy and tender instead of tough or chewy. 
large white platter loaded with arugula, avocado, cucumber, tomatoes, red onions, feta cheese, and tarragon dressing.
large white platter loaded with strips of steak, avocado, cucumber, tomatoes, red onions, feta cheese, and tarragon dressing.

How can you tell when a steak is done cooking?

The best way to tell if a steak is cooked to your liking is with an instant read thermometer. This way, you can easily measure the internal temperature and ensure the steak isn’t over or undercooked. Use these temperatures as a guide:

  • Rare: 125°F
  • Medium-rare: 135°F
  • Medium: 145°F
  • Medium-well: 150°F
  • Well done: 160°F

Remember that the steak will continue to cook a few more degrees after it comes off the heat. Let it rest on a cutting board when it’s 5 degrees away from being where you like.

Serving suggestions

This extravagant Greek steak salad is the perfect choice when you need something refreshing, flavorful, and crowd-pleasing at a summer party, barbecue, or special event. If it’s your turn to host, whip up this salad and pair it with more crowd-pleasers like potato salad, Italian tomato burrata salad, grilled chicken kabobs, and focaccia bread.

pink plate with strips of steak, cherry tomatoes, avocado, and greek salad.

Looking for more crowd-pleasing salads?

Did you try this Greek Steak Salad with Tarragon Dressing? Let me know what you think by leaving a comment below and giving this recipe a rating! Don’t forget to take a picture tag me on Instagram or use #lenaskitchenblog to be featured in my stories! I love seeing what you come up with!

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4.50 from 8 votes

Greek Steak Salad with Tarragon Dressing

This Greek Steak Salad with Tarragon Dressing transforms a classic side salad into a filling meal! The bites of tender seared steak with tangy salad and creamy tarragon dressing are sure to fill you up and leave you refreshed. Perfect for barbecues and potlucks!
Prep Time5 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time20 minutes
Course: Appetizer, Dinner, Lunch, Side Dish
Cuisine: Greek, Mediterranean
Keyword: 30 minute meal, appetizer, dinner, easy dinner, healthy salad, lunch, main dish, mediterranean, salad, side dish, steak
Servings: 2 servings
Calories: 896kcal
Author: Lena Gladstone

Ingredients

Steak

  • 10 ounces New York strip steak boneless and at least 1 ½ inch thick, you can also use ribeye
  • ½ teaspoon kosher salt
  • 1 teaspoon avocado oil

Salad

  • 3 ounces arugula
  • 1 cup cherry tomatoes
  • 1 persian cucumber cubed
  • 1 large avocado sliced
  • ¼ small red onion thinly sliced
  • ¼ cup kalamata olives
  • 3 oz feta cheese crumbled
  • ½ teaspoon flaky sea salt for finishing on fresh veggies

Creamy Tarragon Dressing

Instructions

  • Take the steak out of your fridge and pat the steak dry with a paper towel. Then evenly sprinkle all sides of the steak with kosher salt. Using your hands gently pat the salt in.
  • Preheat a cast-iron skillet on high heat for a few minutes. Sear the steak on medium-high heat for 2 minutes, flip and cook for an additional 2 minutes. Flip again and cook for 1 more minute per side for medium-rare. Sear the edges for 1 minute per side. To measure doneness, use an instant-read meat thermometer. Transfer the steak to a warm plate. Tent it with foil and let it rest for at least 5-10 minutes while you prep the salad. (Rare: 125°F Medium-rare: 135°F Medium: 145°F Medium-well: 150°F Well done: 160°F)
  • In a small mason jar, add all the dressing ingredients, close the lid and shake to combine.
  • Once the steak is rested, cut the steak crosswise into thin slices.
  • On a large platter arrange the arugula, then add the veggies, feta, and olives. Sprinkle with flaky sea salt on the fresh veggies.
  • Add the steak to the middle of the platter, drizzle the dressing. Serve and enjoy.

Notes

The dressing can be made ahead and will keep for a few weeks in your fridge so feel free to make extra to have on hand for your dinner salads.

How can you tell when a steak is done cooking?

The best way to tell if a steak is cooked to your liking is with an instant read thermometer. This way, you can easily measure the internal temperature and ensure the steak isn’t over or undercooked. Use these temperatures as a guide:
  • Rare: 125°F
  • Medium-rare: 135°F
  • Medium: 145°F
  • Medium-well: 150°F
  • Well done: 160°F
Remember that the steak will continue to cook a few more degrees after it comes off the heat. Let it rest on a cutting board when it’s 5 degrees away from being where you like.

Nutrition

Calories: 896kcal | Carbohydrates: 25g | Protein: 42g | Fat: 72g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Cholesterol: 151mg | Sodium: 2385mg | Potassium: 1695mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2242IU | Vitamin C: 41mg | Calcium: 475mg | Iron: 8mg

Garlic Butter Ribeye Steak And Shrimp

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This juicy and savory surf and turf recipe is the perfect choice for date night. Succulent Ribeye Steak and pan-seared shrimp are drizzled in creamy garlic butter to make each bite burst with flavor.

Jump to Recipe

This post is a collaboration with Beef. It’s What’s for Dinner on behalf of the Beef Checkoff. All opinions are my own.

My Garlic Butter Ribeye Steak and Shrimp recipe is an extra special treat because it features pan-seared beef and seafood. Your Valentine is guaranteed to be impressed with this savory meal! Pair it with tender asparagus, creamy cauliflower mash, and a drizzle of garlic butter to help every bite taste out of this world.

Beef is succulent and delicious and it’s a top choice for our table. I love a tender slice of Herbed Prime Rib Roast with mashed potatoes to warm up during winter or Flank Steak with fruity salsa during grill season in summer.

Starting your meal with a high-quality protein like beef is the best way to make all of your guests happy. Fire up the grill, heat a skillet, or finish it off in the oven. Your beef appetizer or entree is sure to be a hit!

Ingredients you need to make garlic butter steak and shrimp

  • Ribeye Steak – This prime cut of beef comes from the front section of the cow and tastes rich and juicy. It can be smoked, seared in a pan or on the grill, or cooked in the oven to seal in the juices.
  • Shrimp – I like using extra-large shrimp that have been deveined. Feel free to cook them with the tails on or off.
  • Garlic butter – Made with three easy ingredients, garlic butter is the real secret to this outstanding dinner recipe. It adds moisture, flavor, and boosts the savoriness of each bite. All you need is butter, garlic, and fresh parsley.
  • Olive oil – For pan-frying the asparagus, shrimp, and beef, and seasoning the steak.
  • Asparagus – This will be cooked in the same pan as the steak and shrimp.

How to pan-sear Ribeye Steak and shrimp

  1. Make the garlic butter: Mix the butter, garlic, and chopped parsley together in a bowl. Keep the bowl covered and in the fridge until it’s time to dress the steak.
  2. Prepare the pan and steak: Heat your skillet with some oil over high heat for at least 10 minutes. Season both sides of the dry steak with oil and salt.
  3. Sear the Ribeye: Place the steak on the hot pan and sear on each side using a meat thermometer to determine doneness. Leave it to rest on a plate, spread some butter on top, then tent the plate with foil.
  4. Cook the asparagus: Melt some garlic butter and oil in the same pan. Cook the asparagus until fork tender, then add it to the plate with the Ribeye.
  5. Pan-fry the shrimp: Cook the salt-seasoned shrimp in the pan with the garlic butter. The shrimp is ready when they turn pink and opaque.
  6. Slice and serve: Slice the rested steak into thin strips. Add it to a large platter with the shrimp and asparagus. Finish with a generous drizzle of the remaining melted garlic butter and the leftover juices from the pan (they’re full of flavor!).

How to cook Ribeye Steak in the oven

Starting a Ribeye Steak with a sear and finishing it in the oven is a surefire way to seal in heaps of flavor. As a bonus, you can roast the steak while preparing the asparagus and shrimp in this recipe. Check out my guide on cooking Ribeye steak in the oven to learn all about this method.

How to tell when your steak is done

Using a meat thermometer is the easiest way to tell if your steak is done to your liking. The right internal temperature will tell you whether the steak is rare, medium-rare, medium, or well done:

  • Medium-rare steak: 145°F
  • Medium steak: 160°F
  • Well done steak: 170°F

Tips and substitutions

  • Before cooking. At least 30 minutes before cooking make sure your shrimp have been thawed. before cooking.
  • If Ribeye Steak isn’t for you, feel free to replace it with a different cut, Strip, Sirloin, T-bone, Eye fillet, Scotch fillet, or Porterhouse steaks.
  • Cooking the shrimp with the tail on or off is fine. If using frozen shrimp, make sure it has completely thawed first and then patted dry with a paper towel.
  • Get the skillet really hot before pan-searing the steak. That’s how you get crispy edges!
  • Letting the Ribeye Steak rest after cooking for at least 5 or 10 minutes is so important! It gives the beef time to settle, making each bite more tender, juicy, and flavorful.

What to serve with garlic butter Ribeye Steak and shrimp 

Aside from the grilled asparagus, this surf and turf recipe will be a delicious main to enjoy with many different side dishes. Serve it with:

More dinner date recipes

Nothing says romance like a homemade dinner with a glass of wine. Impress your date with any of these delicious recipes:

If you try this recipe for Garlic Butter Ribeye Steak And Shrimp, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!

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4.02 from 88 votes

Garlic Butter Ribeye Steak And Shrimp

This juicy and savory surf and turf recipe is the perfect choice for date night. Succulent Ribeye Steak and pan-seared shrimp are drizzled in creamy garlic butter to make each bite burst with flavor.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American
Keyword: beef, dates, dinner, easy dinner, ribeye, seafood, steak, weeknight dinner
Servings: 2 servings
Calories: 729kcal
Author: Lena Gladstone

Ingredients

  • 1 beef Ribeye Steak
  • 16 extra-large shrimp deveined with tails on or off
  • 5 tbsp unsalted butter softened and divided
  • 3 cloves garlic finely chopped
  • 2 tbsp fresh parsley chopped
  • 3 tbsp olive oil divided
  • 12 spears asparagus trimmed
  • sea salt to taste

Instructions

  • At least 30 minutes before cooking make sure your shrimp have been thawed. before cooking.
  • Make the garlic butter by mixing 4 tablespoons of butter, garlic, and chopped parsley together in a bowl. Cover and refrigerate until ready to use.
  • Heat a large grill pan or cast iron pan over high heat. Lightly grease the pan with oil. Pat steaks dry with a paper towel. Brush each side lightly with ½ tbsp of oil and generously season with salt.
  • Sear the steak for 3-5 minutes on each side until browned and cooked to desired doneness as measured with an instant-read or oven-proof thermometer. Transfer the steak to a warm plate. Spread 1 tablespoon of butter all over the steak. Tent it with foil and let it rest for at least 5 minutes while you prep the rest.
  • While steaks are resting, wipe down the pan and melt 2 tablespoons of butter with 1 tablespoon of olive oil on medium-low heat. Add asparagus and 4 tablespoons of water. Cook the trimmed asparagus for 5 minutes, rotating every minute. (Careful not to burn the garlic, if heat is too high, lower to low). Season with salt. Remove to serving platter.
  • Season shrimp with salt on both sides. Wipe down the same pan, bring the pan to medium heat, melt the remaining 2 tablespoons of butter and 1 tablespoon of olive oil. Add shrimp and cook for 2-3 minutes, flip and cook for another 2-3 minutes. (Depending on the size and thickness of your shrimp). Note: They should be pink in color while white and opaque on the inside.
  • Add the shrimp to a serving plate. Cut the steak into thin strips against the grain, add to the serving platter along with shrimp and asparagus. Drizzle with the leftover pan juices and melted herbed garlic butter.

Notes

  • Before cooking. At least 30 minutes before cooking make sure your shrimp have been thawed. before cooking.
  • If Ribeye Steak isn’t for you, feel free to replace it with a different cut, Strip, Sirloin, T-bone, Eye fillet, Scotch fillet, or Porterhouse steaks.
  • Cooking the shrimp with the tail on or off is fine. If using frozen shrimp, make sure it has completely thawed first and then patted dry with a paper towel before cooking.

Nutrition

Calories: 729kcal | Carbohydrates: 2g | Protein: 33g | Fat: 66g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 265mg | Sodium: 439mg | Potassium: 402mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1274IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 4mg

Herbed Prime Rib Roast With Horseradish

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This juicy and tender Herbed Prime Rib Roast is cooked to perfection for the holidays. Each bite melts in your mouth and has a hint of tang thanks to the creamy homemade horseradish sauce.

Jump to Recipe
Large sliced beef roast on a wood cutting board

This post is a collaboration with Beef. It’s What’s for Dinner on behalf of the Beef Checkoff. All opinions are my own.

Your holidays just got a lot easier! This “set it and forget it” Herbed Prime Rib Roast with Horseradish is juicy, tender, and makes for a beautiful centerpiece during Christmas dinner. With just a few simple seasonings, this marbled piece of meat turns out impeccably flavored and is even great for leftovers.

No matter the size of your holiday meal, beef will make your dinner feel special. Keep your holiday traditions alive by cooking this delicious Beef Prime Rib Roast. You can stretch the leftovers into multiple meals by using the beef for sandwiches, easy lunches, or a quick dinner.

Large beef roast on a white serving plate

Still, looking for holiday inspiration? Head to Beef. It’s What’s For Dinner’s website to find shareable recipes, ingredients, and everything else you need to make the perfect beef holiday meal.

Woman's hands slicing a prime rib roast

What is Prime Rib Roast?

This beautiful, fatty, marbled piece of meat is called prime for a reason! Also called a Standing Rib Roast, Prime Rib is an excellent cut of meat and comes from the primal rib on the cow (one of the 9 primal cuts).

Bone-in Prime Rib is one of my favorites. It cooks slower, but seals in extra flavor. The meat will turn out juicy and tender.

Large white serving plate holding a beef roast with baby potatoes and green beans on the side.

Is Prime Rib Roast the same as Ribeye Roast?

Both a Prime Rib and Ribeye Roast are high-quality cuts of beef, come from the same part of the cow, and don’t stray far from each other in terms of flavor. They do, however, have a few key differences.

A Prime Rib Roast contains rib bones, meaning you get extra beefy flavors. It benefits from being cooked in its own juices as well as bolder seasonings. It’s a great choice when you need to feed a crowd.

Ribeye Roast is traditionally boneless but also delicious and a great choice for a date night or a special weeknight dinner. All it needs is a simple seasoning of olive oil, salt, and pepper. This cut of meat is best cooked with a sear and then finished in the oven and can be cut into steaks like I feature in my recipe for Ribeye Steak.

Close up of a sliced prime rib roast

Herbed Prime Rib ingredients

A cut of meat for a special occasion doesn’t necessarily have to be complicated. A Prime Rib Roast can be seasoned with just a few simple ingredients. Don’t forget the baby potatoes, green beans, and chimichurri sauce on the side!

Here’s what you need:

  • Bone-in Prime Rib Roast
  • Rosemary
  • Oregano
  • Garlic
  • Olive oil
  • Salt and pepper
A large raw beef roast seasoned with herbs and oil on a white serving plate

How to cook Prime Rib Roast

The secret to an excellent Prime Rib Roast is to cook it at a high temperature for a short amount of time, then turn the oven way down for a few more hours. I’d recommend using an oven-safe meat thermometer to make sure it’s cooked to perfection. Find more Oven Roasting Basics here.

This is how you cook a Prime Rib Roast:

  1. Prepare the roast: Place the roast in a roasting pan and cut a few shallow slits on the non-fatty side.
  2. Season the meat: Combine the rosemary, oregano, olive oil, and garlic in a bowl. Use it to season the Prime Rib on all sides and into the slits. Leave it in the fridge to sit for 30 minutes to one hour.
  3. Cook the Prime Rib: Sprinkle the roast with salt and pepper before placing it in a hot oven. After a few minutes, turn the heat down and cook for an additional 2 hours.
  4. Serve: Slice and serve with horseradish sauce.
A large raw beef roast seasoned with herbs and oil on a roasting rack

Horseradish sauce ingredients

To complement the beef, serve it with this creamy and tangy horseradish sauce. It’s easy to whip together and tastes even better than what you would be served in a steakhouse. Another sauce to add is my delicious chimichurri sauce.

This is what you need:

  • Sour cream
  • Creamed horseradish
  • White balsamic vinegar
  • Parsley
  • Chives
  • Salt
A sliced and cooked prime rib roast on a white serving plate with baby potatoes and green beans on the side

How to make homemade horseradish sauce

It’s so easy! Horseradish sauce can be made in 5 minutes and then used on the side of beef or in a sandwich.

This is what you need to do:

  1. Mix everything together: Mix the sour cream, horseradish, vinegar, and parsley together in a bowl. Season to taste with salt. 
  2. Serve: Scoop some of the sauce onto your plate with the roast or spread it on a beef sandwich the next day.

Helpful recipe tips

  • The prime roast cook time is set at 15-20 minutes per pound. If your roast is smaller, just calculate the full cook time that way.
  • Use an ovenproof meat thermometer instead of an instant-read meat thermometer. This helps you avoid opening the oven door countless times or poking holes in the meat.
  • Use a roasting pan with a rack if you have one. This will improve air circulation and promotes more even cooking.
  • Prime Rib is juiciest and the best tasting when it’s cooked medium rare (145°F) to medium (160°F) doneness.
  • Let the meat rest for 20 to 30 minutes after it comes out of the oven. Transfer the roast to a cutting board and cover it loosely with foil. This tent will seal in all of the natural juices and create a better, more flavorful bite. 

Storing and reheating

As soon as you’re done serving the Prime Rib Roast, seal up any leftovers in plastic wrap or an airtight container. Store them in the fridge for up to 3-4 days or freeze for up to 2-3months. Reheat the leftovers in the oven or microwave.

Store any leftover horseradish sauce in a jar or sealed container for up to 2 weeks. Spread it on a sandwich or serve it with steak!

What to serve with Prime Rib Roast

Don’t forget plenty of side dishes to complement your Prime Rib:

Large white serving plate holding a beef roast with baby potatoes and green beans on the side.

More beef recipes to try

These savory recipes featuring beef would be delicious at any time of year:

If you give this Herbed Prime Rib Roast With Horseradish a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!

Print Recipe
4.15 from 7 votes

Herbed Prime Rib Roast With Horseradish

This juicy and tender Herbed Prime Rib Roast is cooked to perfection for the holidays. Each bite melts in your mouth and has a hint of tang thanks to the creamy homemade horseradish sauce.
Prep Time5 minutes
Cook Time2 hours
resting time30 minutes
Total Time2 hours 35 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: beef, dinner, dip, holiday, main course, main dish, sauce, weeknight dinner
Servings: 8 servings
Calories: 1372kcal
Author: Lena Gladstone

Ingredients

Prime Rib

  • 7 ½ lb Bone-In Prime Rib Roast
  • ¼ cup fresh rosemary chopped
  • ½ cup fresh oregano chopped
  • ¼ cup olive oil
  • 6 cloves garlic minced
  • 3 tbsp Kosher salt

Horseradish Sauce

  • ½ cup sour cream
  • 1 ½ tbsp creamed horseradish
  • ½ tbsp white balsamic vinegar
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • salt to taste

Instructions

Prime Rib

  • Place the roast in a roasting pan. Cut a few shallow slits on the non-fatty side of the roast. In a small bowl, combine the rosemary, oregano, olive oil, and garlic. Rub this mixture on all sides of the roast, pressing it into the slits on the top. Allow the roast to sit and marinate in the refrigerator for 30 minutes to one hour.
  • Preheat the oven to 450ºF. Sprinkle the salt and pepper all over the roast, putting an extra thick layer on the fatty side. Turn the roast over so the fatty side is facing up, then place in the preheated oven for 25 minutes.
  • Turn the oven down to 325 degrees and continue to cook for 2 hrs or until the center registers 130 degrees for a medium-rare center. Tent the roast and let it rest for 20-30 minutes before slicing. Slice and serve with the horseradish sauce.

Horseradish Sauce

  • Mix together sour cream, horseradish, vinegar, and parsley. Season to taste with salt. Serve with the beef. The sauce and leftover roast beef make a great sandwich the next day!

Notes

Tip: Cook time is approximately 15- 20 mins per lb, so if your roast is smaller, just calculate the full cook time that way.

Nutrition

Calories: 1372kcal | Carbohydrates: 4g | Protein: 59g | Fat: 123g | Saturated Fat: 50g | Cholesterol: 265mg | Sodium: 2831mg | Potassium: 1026mg | Fiber: 2g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 8mg

Grilled Flank Steak With Corn And Peach Salsa

by |

Fire up the grill for this flavorful and juicy Grilled Flank Steak with Corn and Peach Salsa. Enjoy each bite of dry-rubbed steak with a fresh summer salsa at barbecues or as an easy weeknight meal.

Jump to Recipe
Close up of a grilled steak on a plate topped with peach salsa

This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. As always, all opinions are my own. Thank you for supporting the brands that keep Lena’s Kitchen running!

Grilled Flank Steak With Corn And Peach Salsa is a simple summer meal that is going to save you lots of time. It can easily be enjoyed at barbeques or as a family meal. Simply fire up the grill, throw on the beef, and enjoy each bite with a loaded summer salsa!

Better yet, there’s no marinating required! The easy spice rub compliments the meat on the grill, giving it a deep, smokey flavor. It pairs perfectly with each bite of peach, corn, and tomato salsa on top.

Just like my Ribeye cooked in the oven, this is an easy beef dish you’ll be sure to love.

What is Flank Steak?

Flank Steak is a lean cut of meat from below the loin section. It’s a cut with lots of flavor, especially when it’s marinated and grilled, or pan-fried. Slice it thin and add to a stir fry or enjoy it on its own with chimichurri sauce on top.

Corn and Peach Salsa Ingredients

Top your steak with a fresh citrus salsa for a zesty Southwestern flavor. Using seasonal ingredients and grilled corn will give you layers of flavor.

Here’s what you need:

  • Olive oil
  • Corn
  • Peach
  • Red onion
  • Cherry tomatoes
  • Cilantro
  • Lime
  • Kosher salt

How to Make the Salsa

Homemade salsa is easier to make than you think. It’s delicious as a low-maintenance garnish for meat or tacos, or make extra and enjoy it with tortilla chips.

Here’s how to make the fresh salsa:

  1. Heat your grill to medium-high heat. While you wait for it to heat up, brush the ears of corn with some oil. 
  2. Grill the corn, turning occasionally (about 8 to 10 minutes). Remove from the grill and leave the ears to cool for a few minutes. 
  3. Next, use a knife to strip the kernels from the ears and place them in a medium bowl.
  4. Add chopped onion, peaches, tomatoes, cilantro, and lime juice to the bowl of corn and toss to combine. Season with salt.

Grilled Flank Steak Ingredients

This easy dry rub uses pantry-staple ingredients and flavors the meat as it grills.

This is what you need:

  • Flank Steak
  • Light brown sugar
  • Chili powder
  • Paprika
  • Kosher salt
  • Garlic powder
  • Ground cumin
Fresh greens and steak with salsa on white plate and drinks on the side.

How To Grill Flank Steak

There’s very little prep involved in this recipe and there’s no marinating! All you need to do is throw on a spice rub and then grill it up.

Follow these steps to grill the Flank Steak and finish off the recipe:

  1. Combine the spices for the dry rub in a small bowl and stir to combine. Set aside.
  2. Drizzle the steak with 1 tablespoon of oil until it’s evenly coated. Sprinkle the spice rub over the top of the steak and cover it entirely.
  3. Grill the steak on medium-high heat until you have grill marks on both sides. Grill for approximately 4 minutes per side for medium-rare or 5 minutes per side for medium as measured with an instant read thermometer.
  4. Transfer the steak to a cutting board and let it rest 5 minutes. Afterward, slice the steak against the grain, place on a serving platter, and top with salsa.
Close up of grilled steak on a plate topped with salsa

Grilling Tips for The Best Beef

These helpful tips will ensure your grilled beef tastes the best every time:

  • Heat the grill to high heat before you start grilling. Make sure it’s clean by brushing off any debris if necessary, then turn the heat down to medium.
  • Let the steak cook undisturbed before flipping so that it can develop a nice caramelization on the outside. 
  • Use a meat thermometer! This is the best way to ensure steaks are cooked to perfection. Medium rare is when the thickest part reaches an internal temperature of 145°F.
  • If the outside of the steak is cooking too quickly, turn down the heat or move the steak to indirect heat, such as the top rack, to avoid charring.
  • Let the steak rest before slicing. After removing the steak from the grill, let it rest on a cutting board for at least 5 minutes. This helps to retain flavorful juices. 
  • Slice against the grain. Especially for lean cuts like Flank Steak, it’s important to slice against the grain (or perpendicular to the lines that naturally run through the steak) for the most tender bite.

For more tips and fresh grilling ideas using beef this summer, visit Beef. It’s What’s For Dinner.

Steak with fruit salsa on top

Storing Leftovers

You can store leftover cooked steak in an airtight container in the fridge for up to 4 days. It’s best to reheat Flank Steak in a frying pan with a little oil over medium-high heat until it’s warmed through. You could also use a microwave, but it will dry the meat out faster.

Store the leftover salsa in a sealed container in the fridge. Try to use it up within a few days or else it gets a bit runny.

More Summer Beef Recipes to try

Did you try my recipe for Grilled Flank Steak With Corn And Peach Salsa? Let me know what you think! Leave a comment or rate this recipe below. Don’t forget to take a picture and tag me on Instagram! I love to share all of your recreations.

Print Recipe
4.59 from 12 votes

Grilled Flank Steak With Corn And Peach Salsa

Fire up the grill for this flavorful and juicy Grilled Flank Steak with Corn and Peach Salsa. Enjoy each bite of dry-rubbed steak with a fresh summer salsa at barbeques or as an easy weeknight meal.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: beef, fresh fruit, fruit, grill, grilled, grilled recipe, main course, meat, summer
Servings: 4 servings
Calories: 1335kcal
Author: Lena Gladstone

Ingredients

Flank Steak

Corn, Tomato and Peach Salsa

  • 2 tbsp olive oil plus more for corn
  • 1 ear corn shucked and grilled
  • 1 peach finely chopped
  • ¼ red onion finely chopped
  • 1 cup cherry tomatoes halved
  • ½ cup fresh cilantro roughly chopped
  • ½ large lime juiced
  • ¾ tsp kosher salt

Instructions

Corn And Peach Salsa

  • Combine the spices for the spice rub in a small bowl and stir to combine.
  • Heat your grill to medium-high heat. Brush the corn with some oil. Grill the corn, turning occasionally, about 8–10 minutes, and remove from the grill and let cool. Strip the kernels from cobs and place in a medium bowl.
  • Add chopped onion, peaches, tomatoes, cilantro, and lime juice to corn; toss to combine; season with salt. Set salsa aside.

Grilled Flank Steak

  • Meanwhile, drizzle steak with 1 tablespoon oil and sprinkle with all of dry rub. Grill the steak, until you have grill marks on both sides. (approximately 4 minutes per side for medium-rare(145°F), 5 minutes per side for medium (160°F).
  • Transfer to a cutting board and let it rest 5 minutes.
  • After resting, slice against the grain and top with the salsa.

Notes

  • Heat the grill to high heat before you start grilling. Make sure it’s clean by brushing off any debris if necessary, then turn the heat down to medium.
  • When marinating beef, keep it in the fridge. This keeps the steak safe to eat and ensures the middle doesn’t overcook.
  • Let the steak cook undisturbed before flipping so that it can develop a nice caramelization on the outside. 
  • Use a meat thermometer! This is the best way to ensure steaks are cooked to perfection. Medium rare is when the thickest part reaches an internal temperature of 145°F.
  • If the outside of the steak is cooking too quickly, turn down the heat or move the steak to indirect heat, such as the top rack, to avoid charring.
  • Leave the steak to rest before slicing. After removing the steak from the grill, let it rest on a cutting board for at least 5 minutes. This helps to retain all of its flavorful juices. 
  • Slice against the grain. Especially for lean cuts like Flank Steak, it’s important to slice against the grain (or perpendicular to the lines that naturally run through the steak) for the most tender bite.

Nutrition

Calories: 1335kcal | Carbohydrates: 37g | Protein: 151g | Fat: 63g | Saturated Fat: 18g | Cholesterol: 408mg | Sodium: 5633mg | Potassium: 3126mg | Fiber: 6g | Sugar: 24g | Vitamin A: 3632IU | Vitamin C: 58mg | Calcium: 170mg | Iron: 13mg

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