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


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