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Italian Chop Salad with Steak

You may think that salad for dinner isn’t filling enough, but he combination of these bold flavors and texture will leave you feeling sated.

Italian Chop Salad with Steak

Italian Chop Salad with Steak

  • 30m
  • 30m
  • 4


  • For the steak:
  • 1 1/2 lb flank steak
  • 1 1/2 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 2 tbsp. coconut oil, or tallow
  • 1 tbsp. butter
  • For the salad:
  • 1 head red leaf lettuce
  • 1 head romaine
  • 1/2 red onion
  • 14 oz artichoke hearts
  • 12 oz roasted red peppers
  • 1 bunch fresh basil
  • 1 tsp. fresh oregano
  • 2 oz parmesan cheese
  • For the dressing:
  • 1/3 c extra virgin olive oil
  • 1/4 c red wine vinegar
  • 3/4 tsp. sea salt, or to taste
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. garlic powder


  1. For the steak: Allow the flank steak to come to room temperature, then pat dry surface moisture with paper towels. Coat both sides of the steak liberally with unrefined sea salt and coarse ground black pepper. Be generous. You are creating a crust.
  2. While the meat comes to room temperature, heat a charcoal or gas grill to high heat. You should be able to hold your hand about an inch over the grill grate for only 1 second before it feels too hot.
  3. If using the stove, add tallow or coconut oil and butter to a cast iron skillet and get the skillet searing hot. The tallow or coconut oil will keep the butter from burning. Just as the oil seems it will begin to smoke, lay the steak in the pan and allow to sear on each side undisturbed for 3-7 minutes depending on the level of doneness you desire.
  4. Otherwise, set the steaks on the grill and allow to sear on each side undisturbed for 3-7 minutes depending on the level of doneness you desire.
  5. Use a meat thermometer to measure the center temperature: ( Rare = 120F Medium Rare = 125F Medium = 130F).
  6. NOTE: Do not take a flank steak past medium as it will continue to cook when taken off the heat source.
  7. Place the flank steak on a wooden board or serving platter and leave undisturbed for 10 minutes while you prepare the salad and dressing. This will allow the juices to run back through the meat instead of escaping.
  8. For the salad: Chop red leaf and Romaine lettuce into bite-sized pieces.
  9. Peel and thinly slice red onion. Drain and roughly chop artichoke hearts. Drain and dice red peppers and chop fresh basil and oregano.
  10. Finely grate parmesan cheese and reserve half for dressing. Slice steak in thin strips across the grain.
  11. Add all salad ingredients together in a large bowl and toss to combine.
  12. Add all dressing ingredients to a mason jar, including reserved parmesan. Shake until blended. Toss into salad and serve immediately.

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