Flank steak is a go-to salad topper both for its affordability and its lean, yet still prominent flavor. This abdominal cut is fairly uniform and almost devoid of fat, but that hasn’t dissuaded chefs from using the delicious cut of beef on menus. The key is to cook it quickly over high heat, searing the outside while leaving the interior succulent and tender. Flank steak also takes well to a marinade that can flavor the meat further and help tenderize. Further, the marinade can help accentuate the flavors of the salad; lime juice, cumin, chiles, garlic, and scallions can dress flank steak for a steak salad with Latin-American flair, or fish sauce, ginger, soy sauce, and rice wine vinegar would be a nice marinade for a Thai-style steak salad.
Filet mignon — a thick slice of beef tenderloin — also works well in steak salad. Filet needs little introduction. This uber-tender, uber-luxe cut costs a pretty penny. But when seared rare or medium-rare it almost melts in the mouth. Consider a piquant rub for filet that when cooked becomes a toothsome crust that mingles well with the fresh vegetables.
Overlooked, though, is sirloin, an inexpensive cut from the backside of the cow. Much like flank steak, sirloin — note there are many cuts that fall under this umbrella — is lean and loves a marinade. A quick turn on a high-heat grill and a thin slice against the grain renders steak that sings in a salad.
