A giant Italian chopped salad with grilled flank steak

Plus, Father's Day recipes for the grill!

Hello! We have family visiting this week and have packed it full of pool time and kid activities and easy, summery meals, including a delicious sesame slaw I hope to share soon as well as this elevated version of an Italian-inspired chopped salad that I make on repeat.

I call it an elevated version because I usually toss in chopped salami or leftover chicken for a bit of protein in a pinch, but this version is served with a marinated-then-grilled flank steak. And yet it’s still a simple, easy dinner that’s possible any night of the week.

I will always make the case for grilling being quick and easy. It feels more fun and relaxed and the best part? Minimal cleanup. Flank steak is one of those beef cuts that is proof of this— all you need is a little time for the steak to marinate, then about 10 minutes on the grill before it’s done! (By the way, if you don’t have a grill, a hot cast iron skillet will do just fine).

A colorful combination of small-chop romaine and radicchio, sun-dried tomatoes and black olives and pepperoncinis, cherry tomatoes, red onion, and cucumber create a medley of fresh flavors in this big, giant, Italian chop.

The dressing takes just a few minutes to make and also doubles as your steak marinade. Prepare the dressing, let the steak marinate for a few hours, then chop the salad fixings while you grill the steak. It’s a meal that takes a tiny bit of pre-planning but is otherwise low lift.

This recipe is the first one that is exclusive to my paid subscribers (I’ve also included a printable PDF of the recipe!).

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More Father’s Day grilling

Before I get to the recipe, here’s a reminder that Father’s Day is quickly approaching, another reason to get grilling!

I recently shared this recipe for reverse seared tomahawk steaks on Stem and Spoon. The steaks are seasoned with a simple steak rub, then smoked, and lastly, seared, to create the perfect outer crust. The reverse sear method is an easy way to ensure your steaks remain tender and juicy on the inside. If you don’t have tomahawks, the recipe is also ideal for cowboy steaks and any other thick-cut ribeye. And if you’re into serving sauces, there are two different options for you: a basil chimichurri and a horseradish sour cream.

If you’re looking for something a little lighter, my Traeger grilled salmon recipe is another reader favorite that works for any type of pellet grill. Same with this smoked asparagus. And here are a few others to consider for your Father’s Day weekend:

• Traeger Tri-Tip with Chimichurri

• Keto Coffee Cheesecake

• Keto French Silk Pie

• Pickle De Gallo

• Keto Lemon Pound Cake

Big, giant, Italian chopped salad with grilled flank steak

The marinade is equal parts sweet, savory and tangy which not only infuses the steak with bold flavors, but is key to tenderizing the meat. Flank steak can be tough if not prepared correctly, and my two biggest tips are to marinate the steak and cook it quickly over high heat until it’s medium-rare or medium in temp (anything higher than that can result in a tougher, chewier steak).

The salad is incredibly versatile so feel free to swap out any ingredients you’re not a fan of (substitutions are listed below). I LOVE the extra addition of olives, pepperoncinis and sun-dried tomatoes in this— it’s those little, flavorful add-ins that really set this salad apart.