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Arrachera Salad with Fine Herb Vinaigrette

15 mins
7 mins
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If you are a fan of eating cuts of meat, try this Arrachera Salad with Vinaigrette with Fine Herbs that will make you fall in love with this type of meat dishes. Light meals are not necessarily pure vegetables, they can also be like this Arrachera Salad with Fine Herb Vinaigrette, which is ideal if you are watching your diet or if you are on a keto diet. Because the amount of calories contained in this recipe for Arrachera Salad with Vinaigrette with Fine Herbs is 292.5 calories, it a perfect dish to not feel heavy.
Learn more about Marielle Henaine


4 portions
  • 400 grams flank steak, cut into squares
  • enough salt
  • enough black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons white vinegar, for the vinaigrette
  • 1/2 tablespoons Dijon mustard, for the vinaigrette
  • 1/2 tablespoons fresh rosemary, for the vinaigrette
  • 1/2 tablespoons dry thyme, for the vinaigrette
  • 1/2 tablespoons Dried oregano, for the vinaigrette
  • 1/2 cups olive oil, for the vinaigrette
  • 2 cups spring mix lettuce, for the salad
  • 1 cup baby spinach
  • 1 cup artichoke heart, in halves


Season the arrachera with salt and pepper and cook in a pan over medium heat with olive oil for the desired term. Remove and reserve.
For the vinaigrette, liquefy white vinegar with mustard, rosemary, thyme, oregano, salt and pepper. Still liquefying, add the olive oil in a thin stream until emulsified.
In a bowl, mix the lettuce with the spinach, the artichoke hearts, the flank steak and the vinaigrette. Serve and enjoy.


Serve the salad in a bowl and season with the vinaigrette.


It is important to serve the vinaigrette at the time of the time of the meal, so that the lettuce is not wilted.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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