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Charred Romaine and Flank Steak Salad with Feta & Mustard Vinaigrette Recipe

Charred Romaine and Flank Steak Salad with Feta & Mustard Vinaigrette recipe


This is a yummy salad with grilled lettuce and steak. It has cheese and a special dressing made with mustard and honey. You cook the steak and lettuce on a hot grill and mix them with the dressing.


1 lb flank steak
2 heads romaine lettuce
1/4 cup feta cheese, crumbled
4 tablespoons red wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 cup extra virgin olive oil, plus more for grilling
1 teaspoon garlic powder
1/4 cup fresh parsley, chopped
4 sticks celery, diced
Salt and black pepper to taste


Preheat your grill or grill pan over medium-high heat.
Season the flank steak with salt and black pepper, then lightly oil the grill and cook the steak for 5-7 minutes on each side for medium-rare. Let it rest for 5 minutes, then slice thinly against the grain.
Cut the romaine lettuce heads in half lengthwise, brush with olive oil, and season with salt and pepper. Grill cut-side down for 2-3 minutes until slightly charred.
In a bowl, whisk together red wine vinegar, honey, Dijon mustard, 1/2 cup olive oil, garlic powder, and chopped parsley to create the vinaigrette.
Arrange the grilled romaine on plates, top with sliced steak, diced celery, and crumbled feta cheese.
Drizzle the mustard vinaigrette over the salad and serve immediately.

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