Grilled Flank Steak with Three Bean Vinaigrette

  • Active Time 30m
  • Total Time 2h 30m

Serves 6

One of my favorite summer flavors is that of classic sweet-and-sour three-bean salad dressing mingled with the rosy juices of a rare steak. Here I combine the two in a kind of steak and three-bean salad, which travels well to potluck occasions and will make everyone (but especially the meat lovers) very happy indeed. Other cuts besides flank can be used if you prefer, and the steak can be pan-seared in a heavy skillet over high heat on the stove.


  • For Steak:
  • 1/3 cup olive oil
  • 1/3 cup red wine
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 flank steak (2 pounds)
  • For Bean Salad:
  • 1/2 pound thin green beans, trimmed
  • 1/2 cup well-drained canned chickpeas
  • 1/2 cup well-drained canned dark red kidney beans
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon sugar
  • 1 garlic clove, peeled, crushed through press
  • Salt and freshly ground pepper
  • 1/3 cup diced red onion
  • 1 cup loosely packed Italian parsley


FOR STEAK: In a shallow, nonreactive dish, stir together olive oil, wine, balsamic vinegar, Worcestershire sauce and soy sauce. Add steak and turn to coat. Cover and marinate at room temperature, turning once or twice, for 2 hours.

Light a charcoal fire and let it burn down to hot or preheat a gas grill to high. Position rack about 6 inches above heat source. Lay steak on rack. Cover and cook, turning once and basting with marinade from dish, until steak is cooked through, about 8 minutes total for rare meat, which is best for flank steak. Transfer to platter. The steak can be grilled up to 2 hours ahead. Cover tightly and hold at room temperature.

FOR BEAN SALAD: Meanwhile, cook green beans in large pot of boiling salted water until just tender, about 4 minutes. Drain immediately, transfer to a bowl of iced water, and when cool, drain well and pat dry. Cut beans crosswise into 1/2-inch pieces. Set aside.

Toss chickpeas, kidney beans, oil, vinegar, sugar and garlic in medium bowl. Season to taste with salt and pepper. The marinated bean mixture can be prepared several hours in advance. Transfer to a storage container with a tight-fitting lid. Refrigerate if desired, returning beans to room temperature before serving.

TO TRANSPORT: Enclose green beans, parsley and diced onion separately in plastic bags. Transport steak unsliced for maximum moistness. Leave marinated bean mixture in its storage container.

TO GARNISH AND SERVE: With long, sharp knife, thinly slice steak across the grain and at a slight angle to the cutting board. Arrange steak on platter. Add green beans and onions to marinated bean mixture. Season salad to taste with salt and pepper. Spoon beans and any dressing over steak. Finely chop parsley and sprinkle it over beans and steak. Serve at room temperature.

Recipe created exclusively for by Michael McLaughlin.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 5833

nutrition information per serving

522 calories; 36g total fat; 76mg cholesterol; 431mg sodium; 14g carbohydrates; 4g fiber; 34g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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