Balsamic Flank Steak Salad with Goat Cheese and Walnuts

by Whiski Business on March 27, 2014

Balsamic Flank Steak Salad with Goat Cheese and Walnuts!!

Looks pretty yummy huh? It is….I think the walnuts and goat cheese make it perfect. Oh along with the homemade Balsamic Vinaigrette —Yum!

The marinade for the flank steak is simple!!!

Mixing up the marinade in a plastic bag makes it an easy clean up!

You just have to put the trimmed meat into the bag and let it hang out in the fridge. Put it in a bowl for extra safety against  leakage—leakage sucks!

Just before you’re ready to cook your meat get the salad fixings ready. 😉

After a couple of hours of hanging out in the marinade it’s cooking time! Oh gosh, I’m drooling looking at this picture…..

I put the Romain lettuce on the bottom and the other yumms on top.

Uh….yeah….it IS GOOD!! Uh…NOOOO, it’s FAB if I do say so myself!

Thank you Sarah for inspiration….this is all you Doll Face! OX!

Balsamic Flank Steak Salad with Goat Cheese and Walnuts!!

Serves 4

prep time; 2 1/2 hours (2 hours to marinate the meat)

Cook time; 15 minutes


1 1/2 Lb Flank Steak trimmed

1/2 teas Onion Powder

1/2 teas Black Pepper

1/2 teas Salt

1 teas Dried Oregano Leaf

1 Clove Garlic finely minced

1/3 C Balsamic Vinegar

1/3 C Extra Virgin Olive Oil

3 teas Worcestershire Sauce

1 Lemon Juiced

Mix everything in a Ziploc bag, except the meat. Trim off as much fat as possible and put the steak in the bag. Zip tight and shake it up a bit to mix and coat the meat. Marinate in the refrigerator for at least 2 hours.

Grill, bake, broil to of your choice of wellness. I used a cast iron grill pan…about 7 minutes on each side, it was medium well.

Slice thin on a diagonal across the grain, put on top of the salad—top with the Goat cheese and vinaigrette!!

Balsamic Vinaigrette

Yields; 3/4 Cup

1/4 C GOOD Balsamic Vinegar

1/2 C GOOD Extra Virgin Olive Oil

3 Cloves Garlic pressed

1/2 teas Black Pepper

1/4 teas Salt

Place all the ingredients in a tight sealing container (Tupperware) and shake the heck out of it.


1 head of Romain torn into bite size pieces

1/2 English Cucumber quartered and diced

1 C Grape Tomatoes

1/2 Red Onion THINLY sliced

1 Stalk Celery diced

1 C Sliced Mushrooms

1 C Walnut Pieces

1/2 C Goat Cheese Crumbles

Put the lettuce on the bottom of a large serving platter and arrange the remaining vegetables on top. Place the thinly sliced steak on top and sprinkle with the goat cheese. Add vinaigrette!!

A little side note—a special Thank you to Manu of Manu’s Menu she sweetly awarded me this—–

If you haven’t visited her blog DO. IT. NOW!!! Yes, I’m being bossy!! HAHA!!! I’m humbled by her—her photography is amazing, her recipes make me salivate. She it holding onto her Italian roots in Australia. I admire her tremendously! I bow to you Manu—thank you 🙂







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