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

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