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...



Go Back


Tags

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