Although I used flank steak in this recipe, you can also use flat iron steak, which is a similar cut that I often cook at home. Both steaks are great when grilled too.
The weather in Little Rock has been cuckoo - cachoo this winter - going from blue skies and sunshine to treacherous and slippery snow-covered roads with over 25 cars abandoned in my old neighborhood in Wellington. Hoards of people swarmed into grocery stores all at once these past few weeks to empty the bread and milk shelves in response to meteorologists' predictions. Yet the true outcome of each prediction has been quite tricky and capricious.
Just after the melting of the snow, I trekked over to the Kroger on Highway 10 because the journey would be spacious and flat. Yes, New York friends, you make fun of us for shutting down in wintry weather, but you guys have inexpensive, plentiful public transportation and no hills. In Mid-Town Manhattan. That I remember. Snow - covered hills and curvy streets are hard on cars in Arkansas!
Having nearly starved in the blizzard that shut down the town, I decided to splurge on some good steak. I normally choose flat iron, but I decided to try some flank. Flank steak is super tender. Just know that it's best to cut it against the grain as shown above.
Mix in plenty of fresh herbs like cilantro, mint, ginger, and basil to add herbacious flair to your steak salad. This is a great Paleo recipe for my GF Paleo friends out there. Just don't use the sugar.
- Flank or flat iron steak, about 1 pound
- Liquid aminos or tamari - about 2 tbsp.
- Granulated garlic - about 1 tbsp.
- Turbinado sugar - about 1tbsp.
- Fish sauce - about 1 tbsp.
- Herbs: cilantro, mint, ginger, and basil
- Marinate the flank steak in all the ingredients up to the spinach and herbs. A large sealable bag is perfect. Overnight is the ultimate amount of time. 2 - 3 hours may also work.
- Remove the steak from the refrigerator about 30 minutes prior to cooking.
- Broil the steak on a rack in a pan on the highest rack of the oven 5 - 6 minutes per side.
- Let rest about 10 - 15 minutes.
- Slice against the grain.
- Serve atop the spinach with the herbs and some dressing. I used the Vietnamese chili lime garlic sauce (nuoc cham) that I usually dip my spring rolls in.