Tangy Beef Salad
A vibrant, tangy beef salad featuring marinated flank steak, fresh vegetables, and a flavorful dressing, perfect for a hearty and refreshing meal.
Ingredients
- 1/2 cup vegetable oil ⓘ
- 3 tablespoons vinegar ⓘ
- 3 tablespoons red wine
- 2 tablespoons Worcestershire sauce
- 1 clove garlic, minced ⓘ
- 1 teaspoon onion salt ⓘ
- 1 to 1 1/2 pounds flank steak ⓘ
- 1 small head iceberg lettuce, torn
- 1 pint cherry tomatoes, halved ⓘ
- 1 cup shredded carrot ⓘ
- Dressing (recipe follows) ⓘ
Instructions
- Combine vegetable oil, vinegar, red wine, Worcestershire sauce, minced garlic, and onion salt in a microwave-safe baking dish measuring 12 x 8 x 2 inches.
- Partially freeze the flank steak, then slice diagonally across the grain into thin slices and cut into 2-inch lengths.
- Place steak in the marinade, cover, and refrigerate for at least 2 hours.
- Cover the dish with wax paper and microwave at Medium-high (70% power) for 5 minutes, then stir.
- Microwave for an additional 3 to 5 minutes or until desired doneness, stirring after 2 minutes.
- Remove from microwave and let stand for 5 minutes.
- Drain the steak and discard the marinade.
- Toss torn iceberg lettuce, halved cherry tomatoes, and shredded carrot in a large bowl.
- Add the sliced steak on top and serve with your preferred dressing.
Nutrition & Diet Analysis (per serving)
388
kcal
19% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).