Flank Steak Salad with Chimichurri Dressing

Wednesday, October 21, 2015

Adapted from:  Bon Appetit

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

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.

Go Back


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