Thursday, August 24, 2017

Grilled Flank Steak Salad #recipe from Linda Wiken, author

Summer's not over yet! And although we may not be getting a long run of those steamy, hot dog days of summer, unusual for here, we still have plenty of grilling time left.

It seems I usually favor chicken or salmon when I get the BBQ going. So this time, I treated the family to grilled flank steak, served on a green salad with fresh-from-the-garden beefsteak tomatoes. I also added some watercress for a bit of a peppery taste. I think it makes a colorful palette and a tasty one, too.

Plus, it's really easy to pull together. I found two marinade recipes and I couldn't choose just one, so I meshed them. I have to admit, I'd probably not use the toasted spice one next time or else, I'd really cut back on the chili flakes. You get my drift!

Because it is still summer, I served it with potato salad using my Mom's go-to recipe, which I've shared here on Mystery Lovers' Kitchen before.

This recipe served 4.

What you'll need:

Flank steak, around 1 to 1-1/2 lb.
2 cloves garlic, sliced
1 tbsp. rosemary leaves
2 tbsp. whole grained mustard
1 c. extra virgin olive oil
1/3 c. balsamic vinegar
Sea salt and pepper to taste

1 tbsp. black peppercorns
1 tbsp. coriander seeds
1 tbsp. fennel seeds
1/4 tsp. chili flakes

What to do:

1. In a small skillet, toast peppercorns, coriander and fennel seeds, and chili flakes, stirring occasionally, for 2-3 minutes. Should be fragrant by this point. Transfer to a mortar and pestle (I used my Mom's old one, now a family heirloom) to crush them. Scatter in the bottom of a baking dish.

 2. Combine garlic, mustard, rosemary, and vinegar in a blender and puree. Gradually add oil while the blender is on. Season with sea salt and pepper.

3.  Place meat in the baking dish and cover with the marinade, turning once. Cover and refrigerate for at least 2 hours.

4.  Heat BBQ and grill the steak until you feel it is done. I prefer mine on the rare side.

5.  Remove and let rest on a carving board for up to 5 minutes then slice against the grain.

6.  Place salad greens in a serving dish, add sliced tomatoes and top with the sliced steak.


ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!

 Coming March, 2018
Marinating in Murder, book #3

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

Visit Linda at
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at

Visit Erika at 
 at my Facebook author page
and on Twitter  @erika_chase. 


  1. I love to grill. I even brush the snow off in the winter and light it up! This recipe is a great new twist to try with steak.

    1. I, also love grilling in the winter, Peg. Hope you enjoy the recipe.