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...


Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Source: www.bonappetit.com



Steak Ingredients
2 flank steaks, 1 1/2 lb each
kosher salt
2 tsp light brown sugar, packed
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)


Salad Ingredients
1 cup finely chopped red onion
3 tbsp sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves from 1 bunch)
1/2 cup chopped brined green olives plus 2 tbsp olive brine
2 tbsp prepared horseradish
1 tbsp Worchestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


Steak Directions
Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover and refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

Salad Directions
Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak. Read More...



Go Back


Tags

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