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Flank Steak Salad Toscana

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  • Cuisine: AmericanItalian
  • Special: Low Fat
  • Prep Method: Grilled
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  • 1.5 pounds flank steak
  • 1 TBS Tony’s Tuscan Grill Rub, to taste
  • 2 TBS olive oil


  • 6-8 cups mixed greens (spring greens, spinach, arugula, basil)
  • 1/2 cucumber, split and sliced thinly
  • 4-6 Roma tomatoes, cut into wedges
  • 1/4 red onion, slivered
  • 1/2 cup pitted Italian olives
  • 4-6 oz Parmigiano-Reggiano or Locatelli Romano curls
  • Italian dressing of your choice


  • Lemon Zest
  • Freshly Ground Black Pepper


Score flank steak 1/8 inch deep in a criss-cross pattern (our butchers will do this for you), sprinkle with olive oil and seasonings to taste and rub into the score marks. Rest at room temperature for up to one hour. Preheat a medium to medium hot grill, indoor grill pan or broiler.

Grill or broil steak to desired doneness, about 4-6 minutes per side depending on conditions; remove from heat to a plate, tent with foil and rest for five to ten minutes before slicing.

Meanwhile, toss salad ingredients in a large bowl and dress with a scant amount of dressing – the salad and steak have big flavor on their own! Separate salad onto four plates.

Slice steak thinly and serve on top of salad and drizzle with the steak drippings. Garnish with plenty of fresh lemon zest and freshly ground black pepper. Great with a rustic loaf – Chef Mick


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