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Italian Flank Steak Salad Recipe

Yield: 4 Servings | Prep Time: 20 Minutes (+Marination Time) | Cook Time: 25 Minutes | Total Time: 45 Minutes (+Marination Time)


  • ½ cup Holland House Organic Red Wine Vinegar
  • 1 Tbsp. honey
  • 2 tsp. garlic powder
  • 2 tsp. Dijon mustard
  • 4 tsp. dried oregano
  • ½ tsp. chile flakes 
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1/3 cup + 2 Tbsp. extra virgin olive oil, divided
  • 1 lb flank steak
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  1. Measure the vinegar, honey, garlic powder, mustard, oregano, chile flakes, salt, pepper and 1/3 cup of oil into a jar with a tight-fitting lid. Shake until combined.
  2. Pour ¼ cup into a smaller jar, add the 2 Tbsp. of oil, cover and refrigerate for the salad dressing. Makes about 1/3 cup.
  3. Pour the remaining dressing into a zip top plastic bag, add the steak and mix to combine. Refrigerate 2 hours or overnight.
  4. Pat the steak dry and grill/cook to your desired level of doneness. Let rest 15 minutes, then slice thinly against the grain. Dress salad greens/arugula with a few tbsp. of the reserved dressing. Top with sliced steak, shaved Parmesan and a drizzle of the dressing.