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5 from 1 vote

Chilled Soy-Lime Flank Steak Salad

This is a really simple salad. I really came up with it with the "to go" or "sack lunch" concept in mind.

The core idea is to cook a portion of meat and chill it (chicken, pork, shrimp, etc. in place of the flank would all work with the flavors, as well). Alternately, use a leftover piece of meat. The salad would be assembled in a Tupperware container, with the meat placed in top. I tend to like slicing it in advance, as it makes eating it quickly "on the run" a little easier when I'm out and about. Flank steak also tends to have a reputation of being a little on the tough side. As a result, I tend to cook it closer to a rare and slice it thin. These tricks help keep it tender and pleasantly beefy!

The sweet and salty dressing is really intended to be packed up in a separate container and sent along with the lunch. When it's time to eat ... drizzle the dressing on the salad and enjoy it!

Note: As written, it's a chilled salad, but it would be just as delicious warm!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4 Servings
Calories: 699.605kcal
Author: DJ Foodie



  • 1 1/2 lb beef flank tenderloin, sirloin or ribeye, cut into 4 portions
  • 2 tbsp light oil (for sautéing ... such as coconut olive or ghee)
  • 4 cups romaine lettuce washed and cut into ribbons
  • 1 small red bell pepper seeded and cut into thin slices
  • 1 each sweet red onion cut into thin slices
  • 1/4 bunch cilantro washed and large stems removed
  • salt and fresh cracked pepper to taste


  • 1 tbsp toasted sesame oil
  • 1 tbsp hot chili oil
  • 3 tbsp olive oil
  • 1 tbsp 'Swerve' or other sugar replacement
  • 2 tbsp lime juice freshly squeezed
  • 3 tbsp japanese soy sauce (shoyu)
  • 2 tsp fresh ginger grated
  • 2 tbsp sesame seeds toasted
  • salt and fresh cracked pepper to taste


  • It's always better to cook a warm and relaxed piece of meat. Set your flank on the counter top about an hour before cooking, if possible.
  • Pre-heat a large sauté pan over medium-high heat.
  • Season the flank steak with salt and pepper.
  • Add your light oil to the hot pan and swirl it around to coat the bottom of the pan. When the oil's surface begins to ripple, place your 4 flank pieces into the pan to sear one side. Do not crowd the pan. Try and keep each piece of flank steak from touching any other piece. This helps them sear. Turn the heat down to a medium to a medium-low and allow the 4 pieces to continue searing on the stove top, about 6 minutes.
  • Once one side of flank is seared, flip the flank steaks over and sear the opposing side for a further 5 or 6 minutes.
  • At this point, I would generally consider the meat "cooked" (but you may want to go longer, depending on personal preference and thickness of the meat). Cook to desired doneness.
  • Chill the meat on a plate in the refrigerator, until chilled completely through.
  • While the meat is chilling, assemble the remaining salad ingredients and divide onto plates or into containers.
  • Mix all of the soy-lime dressing ingredients in a bowl with a whisk. Make sure it is mixed well and your sugar equivalent is dissolved. Distribute into 4 smaller containers or cups. Make sure you whisk the dressing just before pouring into alternate containers; the oil will float to the top which will almost all be poured into the first container, with the remaining 3 being the rest of the stuff. For an even pour, make sure the dressing is recently whisked.
  • Remove the flank from the refrigerator when it is chilled. Slice it very thin, against the grain, and place it on top of the salad. Cover and save for later or ... serve and eat!


Serving: 4g | Calories: 699.605kcal | Carbohydrates: 8.355g | Protein: 39.5675g | Fat: 56.94g | Fiber: 2.7675g