Coffee-crusted grilled flank steak crowns a simple, flavorful Steak Salad. Tossed with balsamic vinaigrette and finished with goat cheese, avocado and cherry tomatoes, this hearty salad comes together in about 29 minutes—perfect for a quick weeknight dinner or an impressive weekend meal.
Table of contents
- Ingredients
- Instructions
- Steak grilling times and temperatures
- More salad recipes
- More steak recipes
If you love coffee, steak and bright fresh greens, this combination works remarkably well. A bold coffee-based rub adds a caramelized, slightly bitter crust that balances the tang of balsamic dressing and the creaminess of avocado and goat cheese. Flank steak is ideal here because it’s lean, cooks quickly and slices thinly for tender bites throughout the salad.
Ingredients
- Salad base – spinach spring mix (or any mixed greens you prefer).
- Steak – flank steak (about 1 lb); skirt steak can be substituted.
- Coffee steak rub – ground coffee, brown sugar, kosher salt, black pepper, chopped fresh rosemary and fennel seeds. This blend caramelizes and forms a flavorful crust on the steak.
- Olive oil – to help the rub adhere to the steak.
- Toppings – thinly sliced red onion, quartered cherry tomatoes, thinly sliced avocado and crumbled goat cheese. Optional additions: croutons or toasted nuts for crunch, or sliced fruit (pears, apples, strawberries) for sweetness.
This salad is highly adaptable. Swap goat cheese for blue cheese or small mozzarella balls, add diced bell pepper or shredded carrots for extra crunch and color, or sprinkle toasted almonds, pecans or pistachios for texture. For a more indulgent crunch, crispy onion strings pair exceptionally well with grilled steak.
Instructions
- Make the rub. In a small bowl, combine 2 tablespoons ground coffee, 2 tablespoons brown sugar, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon chopped fresh rosemary and 1 teaspoon fennel seeds.
- Prepare the steak. Brush the flank steak with about 1 tablespoon olive oil, then press the coffee rub evenly over both sides so it adheres.
- Grill the steak. Heat your grill to medium-high (around 450°F). Place the steak on the hot grill and cook approximately 4 minutes per side for medium-rare. Remove the steak and let it rest 5–10 minutes before slicing.
- Alternative stovetop method. If you don’t have a grill, heat a cast-iron skillet over high heat and sear the steak 4 minutes per side for similar results.
- Slice the steak. Using a sharp knife, slice the steak thinly against the grain to ensure tenderness.
- Assemble the salad. In a large bowl, toss 5.25 ounces of spinach spring mix with 1/4 cup balsamic vinaigrette. Arrange the greens on plates and top with sliced red onion (about 1/2 cup), 1 cup quartered cherry tomatoes, one sliced avocado and 1/4 cup crumbled goat cheese. Finish with the sliced coffee-crusted steak and serve immediately.
Steak grilling times and temperatures
Flank steak performs best when cooked quickly over high heat. Aim for a grill temperature between 450°F and 500°F and monitor internal temperature with a probe thermometer for consistency. Because flank is lean, avoid cooking beyond medium to prevent drying out.
- Rare: about 3 minutes per side to reach ~130°F.
- Medium-rare (recommended): about 4–5 minutes per side to reach ~135°F.
- Medium: about 6–7 minutes per side to reach ~145°F (not recommended for flank if you prefer it tender).
More salad recipes
If you enjoyed this steak salad, try other refreshing salads that pair well with grilled proteins:
- Caprese Quinoa Salad
- Pesto Grilled Chicken Avocado Salad
- Roasted Cauliflower Salad
- Panzanella Salad with Basil & Artichokes
- Crispy Goat Cheese Strawberry Avocado Salad
More steak recipes
For more ways to enjoy grilled steak, consider these ideas:
- Chipotle carne asada tacos
- Grilled steak kabobs
- Juicy burgers (stuffed or classic)
- Grilled tri-tip with a savory marinade
- Bacon-wrapped grilled shrimp or surf-and-turf-style plates
Tips & Notes
- Rest the steak: Allowing the meat to rest 5–10 minutes helps the juices redistribute so the slices remain juicy.
- Slice against the grain: Cutting across the muscle fibers shortens them and makes each bite more tender.
- Cast iron alternative: Searing in a very hot cast-iron skillet works well if you don’t have a grill—use the same timing as grilling.
- Adjust the rub: If you prefer a more traditional rub, omit the coffee and brown sugar and use a classic steak seasoning blend of salt, pepper, garlic and dried herbs.
Recipe details
- Servings: 2 people
- Prep time: 29 minutes
- Total time: 29 minutes
- Author: Whitney Bond (original recipe inspiration)
Nutrition Facts (approximate per serving)
- Calories: 850 kcal
- Carbohydrates: 33 g
- Protein: 59 g
- Fat: 55 g (Saturated fat: 14 g)
- Cholesterol: 149 mg
- Sodium: 1454 mg
- Fiber: 10 g
- Sugar: 16 g
- Vitamin A: 3805 IU (approx.)
- Vitamin C: 42.4 mg
- Iron: 6.8 mg
Enjoy this steak salad warm so the grilled steak remains juicy and the avocado and goat cheese add a creamy contrast to the coffee-crusted exterior. It’s a balanced, satisfying meal that highlights bold flavors while staying quick to prepare.