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Grilled Flank Steak Salad with Balsamic–Red Wine Dressing

Katie and Richard Chudy
We’re not sure there’s anything better in the summer than a perfectly cooked steak right off the grill. This fresh salad—featuring grilled grapes and strawberries, which take on a robust, meaty flavor from the open flame, and balsamic vinegar–rubbed sharp cheese—is accented with an addictive balsamic–red wine dressing.
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Ingredients
  

DRESSING

  • ⅔ cup balsamic vinegar
  • ⅓ cup red wine
  • 6 juniper berries crushed
  • 1 teaspoon coriander seed crushed
  • 1 teaspoon whole black peppercorns crushed
  • Kosher salt to taste

SALAD

  • 2 tablespoons espresso powder
  • 1 tablespoon ground mustard
  • 1 tablespoon ground cumin
  • 1 teaspoon Espelette pepper*
  • 1 teaspoon light brown sugar
  • Kosher salt to taste
  • 2 ½ pounds flank steak
  • 1 cup grated balsamic cheese we like Sartori Balsamic BellaVitano, divided
  • 1 zucchini or summer squash rinsed and quartered lengthwise
  • ½ bunch seedless black grapes
  • ½ cup fresh strawberries rinsed and hulled
  • Olive oil to taste
  • 1 cup fresh watercress cleaned and dried

Instructions
 

DRESSING

  • In a small saucepan over medium heat, combine all ingredients and bring to a simmer. Reduce heat to low and simmer until liquid starts to thicken, lowering heat if it bubbles too vigorously. Cook until dressing is thick enough to coat the back of a spoon, about 8 to 10 minutes. It will continue to thicken as it cools. Dressing may be made two days ahead; store in an airtight container and strain before serving.

SALAD

  • Heat gas or charcoal grill to high at least 30 minutes.
  • Combine the espresso powder, ground mustard, cumin, Espelette pepper, brown sugar, and salt in a small bowl. Dry steak well with paper towels. Rub spices over steak.
  • Grill steak, flipping once. If the steak starts to char too much, move it to a cooler part of the grill. Use a meat thermometer to check for doneness (120°F rare; 125°F medium-rare; 130°F medium). Top steak with ½ cup grated cheese during the last minute of cooking; close grill cover to melt it.
  • Remove steak from grill when a few degrees below desired doneness temperature. Tent with foil and allow to rest for 10 minutes. Steak will continue to cook as it rests.
  • Meanwhile, prepare squash and fruit. Drizzle with olive oil and season with salt. Grill squash until well browned, 8 to 12 minutes. Grill grapes until softened, 5 to 7 minutes. Grill strawberries 3 to 4 minutes. Once cool enough to handle, chop squash into ½-inch pieces.

TO SERVE

  • Slice steak against the grain into thin pieces. Combine steak, fruit, vegetables, and watercress on a large platter. Drizzle with dressing, sprinkle with remaining ½ cup cheese, and serve immediately.

Notes

*Can’t find Espelette pepper? Substitute equal parts cayenne pepper and smoked paprika.