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


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