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


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