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


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