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

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