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


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