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

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