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.

Go Back


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