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

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