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

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