Recipes

Flank Steak Salad with Chimichurri Dressing

Wednesday, October 21, 2015


Adapted from:  Bon Appetit


Ingredients
1 large bunch fresh parsley
2 tablespoons fresh oregano leaves
3 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon chipotle hot pepper sauce
1 1/2 pounds flank steak
8 ounces salad greens
10 ounces chevre
Salt and pepper to taste


Directions
Prepare barbecue (medium-high heat).  Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds.  Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth.  Season dressing to taste with salt and pepper.

Brush grill rack with oil.  Sprinkle both sides of steak with salt and pepper.  Grill steak to desired doneness, about 5 minutes per side for medium-rare.  Transfer steak to work surface; let rest 5 minutes.

Meanwhile, toss greens in large bowl with some dressing.  Transfer to large platter.  Dot chevre over greens.

Thinly slice steak across grain on slight diagonal.  Arrange steak atop greens.  Drizzle with remaining dressing.

Yields 6 servings. Read More...



Go Back


Tags

Salad Apple Jerusalem artichoke Side bean Butternut sunchokes celebration Tomatoes feta fennel bulb gruyere pepper pasta scallions blueberry Salsa crisp pineapple yogurt roasted creme bruschetta tomato gin sherry maple syrup chimichurri Beans syrup kohlrabi potatoes Swiss Chard knots asparagus curry bulgar wheat pumpkin dijon cream swiss chili peppers Eggplant jack peas celery root pine nuts strawberry scapes baby bok choy vanilla wafers spiced winter squash melon cake bbq Soup vinaigrette beet greens fennel seeds sweet potato kluski cilantro Shitake Mushrooms buckwheat Chevre onions mushrooms cranberry celery hearts tortillas Potato oats bloody mary polenta barley chili bulgar sesame currants daisy sausage green beans autumn walnuts meatballs tomatoe tomato juice mushroom dilly carrots spelt stuffing bell pepper ramps artichoke watercress tuscan paste shelling Squash gorgonzola habanero sandwiches carrot fronds bayeldi cantaloupe jam sandwich almonds couscous Spinach parmesan beef carrot top cucumber chipotle chiles onion shrunken heads vegetable Leek pork chop chilies pears turnip snow peas verde Vegan rhubarb peach tart leeks peppers blue cheese strata brown sugar Drinks strawberries collins basil zucchini hickory shitake maple remoulade chicken dinner salad kirsch frittata chicken tenderloin Red Onion turnips olives chorizo flank steak plum tomatoes conserve cointreau butter cockaigne eggs tomato corn pie anise lettuce arugula wrap pickled Corn cheese shallots pancake Dressing gouda casserole apples gratin buttermilk bosc honey spring heavy whipping cream fraiche gazpacho Bread steak beets pecan kalamata chocolate biscuits okra almond milk crepes fritters Greens fondue berry pesto nectarine poblano parmigiano pork muffins coconut milk cream cheese lemon grass pudding cornmeal Recipes bread pudding hazelnuts garlic pie sweet mint wheat flour panzanella yellow onion baguette caesar Rice wine vinegar coeur a la creme sour cream tostadas compote wasabi goat Cheese capers egg noodles chimmichurri dill latkes sauce flank Poblano Chili coeur radishes mustard greens rouille shiitake Cranberry Beans sour walnut oil bok choy Spread chives prosciutto imam jack cheese white beans beet celeriac Kale reggiano vegetarian green pepper fennel radish absinthe Cider plum carrot tops slaw beer Farmers' Market plums thai pecans fritter anchovy egg cauliflower bacon Tomatillos coriander