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

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