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.

Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


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


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