Balsamic Flank Steak Salad

I adapted this recipe from one of my favorite restaurants in Lynchburg, Isabella’s. It is a quick and easy recipe for any night of the week!

Serves 2-3

Ingredients:

1lb Flank Steak (or 4-8oz per person depending on how hungry)

1 pack of Cherry Tomatoes

1 can of Corn

1 head of Bibb Lettuce (or your favorite type)

Worcestershire Sauce 

Balsamic Vinegar

1 tbsp. Minced Garlic

Olive Oil 

Crispy Onion Topping

Balsamic Vinegar Glaze

1. Marinate flank steak in worcestershire sauce and salt and pepper for at least an hour. 

2. Preheat oven to 400 degrees. Slice cherry tomatoes and mix with 1 tbsp of olive oil, 1 tbsp of balsamic vinegar and 1 tbsp of minced garlic. Spread out on a lined sheet pan and roast for 5-10 minutes. 

3. Heat 1-2 tbsp of oil (or butter) in a pan over medium-high heat. Once heated sear steak on each side for about 4-5 minutes until desired doneness. You want to make sure you put ample salt and pepper on the steak so a nice crust can form.

4. Thoroughly wash lettuce and dry on paper towels. I used bibb lettuce but you can definitely use whichever type you like best! Drain and rinse canned corn. 

5. Plate dish starting with lettuce and add tomatoes, corn and crispy onions. Drizzle a little bit of olive oil over the salad. Slice steak across the grain and drizzle with the balsamic glaze. Enjoy!