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

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