Grilled Flank Steak Salad

Serves four

This is our go-to meal in the summer, when we’re run off  our feet and want a quick, delicious, guilt free dinner.

for marinade

½ cup soy sauce
½ cup Preserves
¼ cup rice wine vinegar
2 tbsp sesame oil
1 tsp Sambal Oeleck
2 garlic cloves, minced
2 tsp grated fresh ginger
1 bunch cilantro, stems only – reserve leaves for salad
2 limes, zest & juice

for salad

2 sliced bell peppers
2 sweet onions, cut into rounds
4 cups mixed greens spinach/baby kale/watercress
Salt to taste
2-3 tbsp olive oil
¼ cup reserved marinade
Reserved cilantro leaves, chopped
½ cup chopped mint
1 cup chopped Fresh Fruit

  1. Whisk all ingredients in medium bowl, reserve ¼ cup for dressing and place the remaining marinade in a large Ziploc bag.
  2. Place flank steak in bag with marinade and refrigerate for at least 1 hour and up to 12 hours. When ready to prepare the meal, let the meat come to room temp about 30 minutes.
  3. Preheat grill to medium high heat. Grill peppers and onions, set aside.
  4. Grill flank steak to medium rare about 6-7 minutes per side. Let meat rest for about 15 minutes.
  5. Slice steak across grain into thin slices. Toss all salad ingredients and dress with olive oil and reserved marinade.
  6. Serve greens with grilled veggies and sliced flank steak layered over top. Garnish with cilantro and mint.

It’s a nice contrast to use the same fruit as the preserves you’re using, for example, fresh Pineapple with the Pineapple with Ginger & Sake preserves.

Perfect Preserves
to use in this Recipe

Chile Pepper Jam

Pineapple with Sake & Ginger

Heirloom Tomato & Chile

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Seasonally inspired recipes for creating and using artisanal preserves, from our farm to your table. Available now for pre-order.

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