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

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