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Flank Steak Salad with Roasted Corn and Peppers

Servings 4
Author Emily Weeks, RDN, LD

Ingredients

  • 1-2 lb flank steak
  • steak seasoning, salt and pepper
  • 1 head romaine lettuce
  • 2 ears of corn
  • 2 red bell peppers
  • 1 avocado, sliced
  • 1-2 cups cherry tomatoes
  • Ranch dressing

Instructions

  1. Season the steak with seasoning, salt and pepper. Heat a grill pan over medium heat and cook for 4-5 minutes on each side. Set on cutting board for a few minutes to rest before slicing diagonally against the grain. 

  2. Preheat your oven to 400 degrees F. Trim the husks on the ears of corn and place directly on the rack in the oven. Roast for 30 minutes. Place the red bell peppers on a baking sheet and roast for 12 minutes. 

  3. Remove the peppers from the oven and slice. Remove the corn from the oven, peel back the husks, and slice the corn off the cob. 

  4. To build the salad: washed and chopped romaine tossed with ranch + bell pepper + corn + avocado slices + steak slices + halved cherry tomatoes.