This easy and nutritious grilled Flank Steak salad with an easy raspberry chipotle marinade that doubles as dressing, tender butter lettuce, grilled corn, and creamy goat cheese is a sweet and spicy summer dinner that’s cooked entirely on the grill! (gluten-free)
Make the raspberry chipotle dressing and marinade. In a blender or food processor, combine the raspberries, chipotles, lime juice, olive oil, honey, salt and pepper. Blend until smooth, then taste and adjust the spice level as needed by adding more chipotle or raspberries if needed.
Pour ¼ cup of the dressing into a shallow container or zip-top plastic bag. Reserve the rest for the dressing.
Add the flank steak to the marinade in the container, and coat it evenly. Cover and marinate the steak in the refrigerator for anywhere from 2-12 hours.
While the steak is marinating, prep the lettuce, corn, onions, avocado and goat cheese. Chop butter lettuce, shuck corn, slice onions very thinly, crumble goat cheese and slice avocado (do this right before grilling).
Lightly coat corn with olive oil and sprinkle with salt and pepper. Place pecans on a foil boat or a grilling-safe basket or rack.
When you’re ready, preheat your grill and then grill the Flank Steak on medium heat until it reaches an internal temperature of 145°F, flipping once. This should take anywhere from 16 to 21 minutes depending on the thickness of the steak.
Grill the corn and pecans while the steak is cooking, rotating the corn as needed, until cooked and just starting to brown. I usually keep the pecans on the top rack or indirect heat until deep brown and toasted.
Rest the steak for 5 minutes before slicing against the grain. Slice the corn kernels from the cob.
Build the salad. Arrange lettuce on a serving platter. Add onions, avocado, goat cheese, grilled corn and pecans.
Thinly slice the Flank Steak against the grain. Top the salad with sliced steak and drizzle with raspberry chipotle dressing to taste.
Frozen, thawed raspberries may be used in place of fresh.
If you don’t like too much spice, I recommend starting with two chipotles, then tasting the dressing after blending. If it needs more spice, add another chipotle. You can always add more raspberries or honey if needed to tame the heat as well.
Make sure to discard any marinade that is in contact with the steak, and only use reserved dressing for the salad (for food safety reasons).
Preheat your grill on high heat before grilling. Then make sure it’s clean by brushing off any debris if necessary, before turning the heat to medium.
Keep the steak in the refrigerator while it marinates for food safety. This will also ensure the middle doesn’t overcook.
Let the steak cook undisturbed before flipping so that it can develop a nice caramelization on the outside.
Use a meat thermometer! This is the best way to ensure steaks are cooked to perfection. Medium rare is when the thickest part reaches an internal temperature of 145°F.
If the outside of the steak is cooking too quickly, turn down the heat or move the steak to indirect heat, such as the top rack, to avoid charring.
Rest the steak before slicing. After removing the steak from the grill, let it rest for at least 5 minutes before slicing so that it can retain all those flavorful juices. Keep in mind that steak will continue to cook about 5-10 degrees while resting.
Slice against the grain! Especially for lean cuts like Flank Steak, it’s important to slice against the grain (or perpendicular to the lines that naturally run through the steak) for the most tender bite.