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


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