There’s something timeless and effortlessly elegant about this Mediterranean Grilled Flank Steak with Olive Salad. This recipe celebrates that balance—bold, juicy steak cooked to perfection, topped with a bright medley of olives, tomatoes, fresh herbs, and lemon. It’s the kind of meal that feels both rustic and refined, made with simple ingredients that deliver big flavor. Best of all, it comes together quickly—ideal for weeknight dinners, al fresco summer gatherings, or anytime you want to impress without stress. The salad itself doubles as a punchy vinaigrette, soaking into the sliced steak and creating a dish that’s layered, fresh, and totally craveable. It’s proof that good food doesn’t have to be complicated to be memorable.
How to Make the Mediterranean Grilled Flank Steak with Olive Salad
Bring a 2.5 to 3-pound trimmed flank steak to room temperature for up to one hour. While it rests, preheat your grill to 400°F or heat a cast iron skillet over medium-high heat. Season the steak generously with kosher salt and cracked black pepper on both sides. Place the steak over direct heat and cook for 5–6 minutes per side, achieving a nice caramelized crust and some char. Grill to medium-rare or your preferred level of doneness, then remove from the heat and allow it to rest for 5–8 minutes.
While the steak cooks, make the Mediterranean olive and tomato salad. In a large bowl, combine 1 (12–16 oz) jar of crushed olives (Castelvetrano work beautifully), 2 cloves of finely minced garlic, 1 bunch of chopped fresh dill, ½ cup chopped fresh basil, 1 cup halved cherry tomatoes, and 2 diced medium slicing tomatoes (about 1 cup total). Add the juice of one lemon, 2 tablespoons of white or white wine vinegar, and ¾ cup olive oil. Season with kosher salt and black pepper to taste, and toss gently until evenly combined.
Once the steak has rested, slice it as thinly as possible across the grain. Spoon the olive and tomato salad generously over the sliced steak, allowing the herbaceous vinaigrette to soak into the meat. Serve immediately, or layer over greens for a fresh and flavorful salad-style meal.
Pair It Like a Pro: What to Serve with Flank Steak & Mediterranean Salad
This dish is a flavor bomb on its own—but pairing it with the right sides and drinks takes it to a whole new level. Here are a few delicious ways to round out your meal:
• Fresh & Crisp: Serve the steak over a bed of arugula or mixed greens for a light, refreshing plate that catches all those olive oil and tomato juices.
• A Touch of Creamy: Add a side of whipped feta, tzatziki, or hummus with warm pita or grilled flatbread.
• Cool & Sippable: Pair with a chilled glass of rosé, a citrusy white wine like Sauvignon Blanc, or even a lemony sparkling water for something alcohol-free.
• Make It a Platter: Add marinated artichokes, roasted red peppers, or grilled veggies to create a stunning Mediterranean-inspired grazing board.
Pro Tip: Leftovers (if you’re lucky enough to have any) make the most epic steak sandwich the next day. Just layer slices of steak and salad into a crusty baguette or pita pocket!
More Recipes from Rustic Joyful Food
If you loved this recipe, you’ll love any of these equally delicious dinner options!
- Steak Tips & Cowboy Butter with Smashed Potatoes and Cherry Tomato Burrata Side Salad
- Bruschetta Burgers
- Honey Chipotle Ribeye with Buttery Smashed Yukon Gold Potatoes & Chimichurri
Flank Steak with Mediterranean Olive & Tomato Salad
Equipment
- Grill or cast iron pan
- Sharp knife
- Cutting Board
- Large mixing bowl
- Tongs or spatula
- Measuring cups and spoons
Ingredients
For the Flank Steak
- 1 2.5–3 lb flank steak, trimmed
- Kosher salt to taste
- Cracked black pepper to taste
For the Mediterranean Olive & Tomato Salad
- 1 12–16 oz jar of olives, crushed (such as Castelvetrano)
- 2 cloves garlic finely minced
- 1 bunch fresh dill chopped
- ½ cup fresh basil leaves chopped
- 1 cup cherry tomatoes halved
- 2 medium slicing tomatoes diced (about 1 cup)
- Juice of 1 lemon
- 2 tablespoons white vinegar or white wine vinegar
- ¾ cup olive oil
- Kosher salt and pepper to taste
Instructions
- Bring the flank steak to room temperature for up to one hour. Meanwhile, preheat your grill to 400°F, or heat a cast iron pan over medium-high heat (make sure to crack a window if cooking indoors).
- Generously season the steak on both sides with kosher salt and cracked black pepper. Place the steak over direct heat and grill for 5–6 minutes per side, or until it achieves caramelization and a bit of char. Cook to medium-rare, or to your desired doneness.
- While the steak is grilling, prepare the Mediterranean salad. In a large bowl, combine the crushed olives, minced garlic, chopped dill and basil, cherry tomatoes, diced slicing tomatoes, lemon juice, vinegar, and olive oil. Season with salt and pepper to taste. Toss gently to mix, being careful not to crush the tomatoes.
- Once the steak is done, remove it from the grill and let it rest for 5–8 minutes. Slice thinly across the grain. Top with the Mediterranean olive and tomato salad, allowing the juices to drizzle over the meat—creating a built-in vinaigrette. Spoon any remaining salad over a crisp green salad, or serve alongside the steak for extra freshness.