Apple and Sage Balsamic Flank Steak Salad

Feast Local
by Feast Local
4 Servings
20 min

Make the transition from fall to winter easy with this Apple and Sage Balsamic Flank Steak Salad. Made with a delicious apple cider and honey vinaigrette!

This salad combines the best of late fall's produce such as bell peppers and cucumbers with traditional fall flavors, apples and sage. Making this the perfect salad to end the fall with!

In my humble opinion, every part of this salad is delicious. But if I had to chose one stand out aspect, it would 100% be the flank steak. The apple and sage balsamic marinade is a real winner that I see myself using again and again throughout the fall. The steak would be delicious in a variety of salads, sandwiches, and even all by itself!

Just look at those grill marks! Do yourself a favor and make extra steak for leftover sandwiches!

Apple and Sage Balsamic Flank Steak Salad
Recipe details
  • 4  Servings
  • Prep time: 15 Minutes Cook time: 5 Minutes Total time: 20 min
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Steak Marinade
  • 1.5-2 Lb Flank Steak
  • 1/4 Cup Balsamic Vinegar
  • 2 Tbs Apple Cider Vinegar
  • 2 Tbs Olive Oil
  • 2 Garlic Cloves, Minced
  • 1/2 Shallot, Minced (Sub 1/4 Yellow Onion)
  • 10 Sage Leaves, Torn
  • 1/2 Honey Crisp or Fuji Apple, Chopped
Apple Cider Honey Vinaigrette
  • 5 Tbs Olive Oil
  • 4 Tbs Apple Cider Vinegar
  • 2 Garlic Cloves, Minced
  • 1/4 Shallot Minced
  • 2 Tsp Dijon Mustard
  • 3 Tsp Honey
  • 2 Oz Arugula (roughly 1 Trader Joe's Package)
  • 1 Bell Pepper, cut into matchsticks
  • 2/3 Cup Sprouts
  • 2 Persian Cucumbers, Chopped
  • 1 Honey Crisp or Fuji Apple
Marinate the steak for 8 hours or overnight. In a sealed container or plastic bag, Add the balsamic vinegar, apple cider vinegar, olive oil, minced garlic, roughly chopped shallot, torn sage leaves, and chopped apple. Pat the steak dry with a paper towel then sprinkle with a generous amount of salt and pepper. Add the steak to the container or bag. Mix it around so the steak is completely covered. Place in the refrigerator to marinate overnight or for at least 8 hours.
Grill and Assemble
Heat the grill on high (400-500 degrees Fahrenheit)
Make the dressing. Mix together the olive oil, apple cider vinegar, minced garlic, minced shallot, dijon mustard, and honey. Set aside.
Once the grill is hot, grill the steak 3 minutes per side. Make sure to scrap off any shallot or apple pieces that may be attached because they will burn on the grill. Remove from the grill and let rest for 10-15 minutes while you prepare the rest of the salad.
Prepare the vegetables by chopping the pepper into matchsticks, dicing the cucumbers, and julienne an apple, or cut into fine matchsticks. I prefer using a mandolin for this. Remember to season your vegetables with salt.
Once rested, Cut the flank steak into thin strips.
Assemble the salad. Add everything, the arugula, bell pepper, cucumber, sprouts, and steak to a bowl. Add in as much dressing as preferred. Mix it together, then serve and enjoy!
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