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


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