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

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