The Flank Steak Salad is definitely a hearty meal, and a delightfully simple one to prepare. Just bear in mind that salting is essential to the recipe. Salting and seasoning the steak 30 minutes prior to grilling ensures that the meat absorbs the flavorful seasoning and remains juicy when served. And salting the vinaigrette intensifies the fruit notes of the red zin as well as softens the tangy cut of the dressing. What’s more, the salt in the vinaigrette dials down bitter notes, in turn enhancing the mild and crunchy savor of the baby greens.
Take these pro-tips to heart when grilling the flank steak. Retain some of the flavorful fat to melt into the muscle fibers. Grill over moderate-to-high heat until it has deep char marks on both sides (120F internally). Do NOT fight the food as you are flipping it. The steak should come off easily. Rest the meat for a few minutes afterwards. The meat's muscle fibers are tight, and will squeeze out the juice should you cut it before resting it. Slice thinly against the grain to form very short pieces of muscle fiber. Doing so ensures a more tender texture.