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1 clove garlic, minced
1 tsp (5 mL) grated fresh ginger
2 tbsp (30 mL) balsamic vinegar
2 tbsp (30 mL) maple syrup
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground pepper
3/4 cup (175 mL) olive oil
Flank Steak
1 1/2 lb (750 g) flank steak
2 tbsp (30 mL) canola oil
1 romaine heart, separated 
into leaves
8 small tomatoes, sliced
1 orange or red pepper, sliced
1 large Honeycrisp apple, sliced
1/2 red onion, sliced
Crusty bread, for serving


Place vinaigrette ingredients in a Mason jar and shake vigorously until combined. Refrigerate.

Score the flank steak on both sides in a crosshatch pattern (this will break the tissue, resulting in a more tender steak). Add oil to a sauté pan and place over high heat. When the oil is hot (it will have a “shimmer”), add the steak. Allow the meat to sear, without moving it, for 3 minutes. Turn meat over and sear for another 3 minutes. Remove to a cutting board and allow to rest for 15-20 minutes.

Meanwhile, assemble the salad ingredients. Divide the salad among four plates. Cut flank steak into thin slices, slicing against the grain. Place slices on top of salad. Drizzle with vinaigrette. Serve with crusty bread.

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