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

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