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

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