Grilled flank steak with clementine salad

Total Time
19 min
4 min
15 min
Prepare an easy rub of salt and chili pepper for this grilled flank steak recipe that can be prepared in just under 20 minutes. It's delicious topped with the zesty clementine salad that gets a slight kick from the jalapeños. The salad dressing also has an added zest from orange juice that's mixed with the oil, vinegar and black pepper. We placed all the ingredients for the salad dressing in a mason jar, sealed it and shook the jar. It's a perfect way to mix the ingredients and also can serve as a storage container for the dressing if you want to double the batch.


Uncooked lean flank steak

1 pound(s), trimmed

Table salt

¾ tsp

Chili powder

½ tsp


2 large, peeled, sectioned, and cut into 1/2-inch pieces


¼ cup(s), chopped

Jalapeño pepper

1 medium, seeded and minced


2 Tbsp, minced

Orange juice

¼ cup(s)

Balsamic vinegar

1 Tbsp

Canola oil

1 tsp

Black pepper


Cooking spray

1 spray(s)


  1. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Sprinkle steak with ½ teaspoon salt and chili powder. Place steak in pan and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 10 minutes. Transfer to cutting board and let stand 5 minutes.
  2. Meanwhile, to make salad, stir together clementines, cilantro, jalapeño, and scallion in medium bowl.
  3. To make dressing, whisk together orange juice, vinegar, oil, remaining ¼ teaspoon salt, and black pepper in small bowl.
  4. Cut steak across grain into 16 slices and divide evenly among 4 plates. Top steak evenly with salad and drizzle evenly with dressing.
  5. Serving size: 4 slices steak, ⅓ cup salad, and 1½ tablespoons dressing