Introduction

This Beef & Broccoli Steak Salad combines tender, seared flank steak with crisp roasted broccoli and fresh mixed greens. Tossed in a flavorful soy-ginger vinaigrette, it’s a satisfying and light meal perfect for any day of the week.

Ingredients

1 lb flank steak
4 cups broccoli florets
4 cups mixed greens
1 tablespoon sesame seeds
2 tablespoons olive oil (for roasting)
Salt and pepper, to taste

For the Soy-Ginger Vinaigrette:

3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 small garlic clove, minced

Instructions

Step 1: Preheat the oven to 425°F (220°C). Toss broccoli florets with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 20–25 minutes until browned and crisp-tender.
Step 2: While the broccoli roasts, season the flank steak generously with salt and pepper. Heat a skillet over medium-high heat and sear the steak for 4–5 minutes per side, or until it reaches your desired doneness. Remove from heat and let it rest for a few minutes before slicing thinly against the grain.
Step 3: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, and minced garlic to make the vinaigrette. Alternatively, shake all ingredients in a jar until well combined.
Step 4: Arrange mixed greens on plates and top with the roasted broccoli and sliced steak. Drizzle the soy-ginger vinaigrette over the salad and sprinkle with sesame seeds.
Step 5: Serve the salad warm or at room temperature to enjoy the best flavors.

Tips & Variations

For extra crunch, add thinly sliced red bell pepper or toasted cashews to the salad.
Substitute flank steak with skirt steak or sirloin for similar results.
Use maple syrup instead of honey to keep the vinaigrette vegan-friendly.
If you prefer a spicier vinaigrette, add a pinch of red pepper flakes or a dash of sriracha.
Leftover steak can be chilled and added to the salad for a cold version.

Storage

Store leftover steak and roasted broccoli separately in airtight containers in the refrigerator for up to 3 days. Keep the vinaigrette in a sealed jar or container for up to a week. Assemble the salad fresh before serving. Reheat steak and broccoli gently in a skillet or microwave if you prefer the salad warm.

How to Serve

A white bowl holds a fresh salad with three layers: the bottom layer is bright green leafy kale, the middle layer has cooked broccoli pieces with a slightly charred texture, and the top layer features sliced grilled steak with a pink center and dark brown edges arranged in a neat row. A glossy dark brown sauce is drizzled over the steak and vegetables, sprinkled with white sesame seeds. The bowl sits on a white marbled surface with a silver fork beside it and a white cup filled with dark liquid nearby. A gray and white striped cloth is partially visible under the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this salad?

Yes, frozen broccoli florets can be used. Make sure to thaw and pat them dry before roasting to avoid sogginess.

How do I know when the steak is cooked properly?

Sear the steak to your preferred doneness: about 4-5 minutes per side for medium-rare. Use a meat thermometer if possible; medium-rare is around 135°F (57°C). Letting the steak rest before slicing helps retain juices.