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...


Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Source: www.bonappetit.com



Steak Ingredients
2 flank steaks, 1 1/2 lb each
kosher salt
2 tsp light brown sugar, packed
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)


Salad Ingredients
1 cup finely chopped red onion
3 tbsp sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves from 1 bunch)
1/2 cup chopped brined green olives plus 2 tbsp olive brine
2 tbsp prepared horseradish
1 tbsp Worchestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


Steak Directions
Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover and refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

Salad Directions
Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak. Read More...



Go Back


Tags

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