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

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