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...


Flank Steak with Bloody Mary Tomato Salad

Wednesday, October 14, 2015


Source: www.bonappetit.com



Steak Ingredients
2 flank steaks, 1 1/2 lb each
kosher salt
2 tsp light brown sugar, packed
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Vegetable oil (for brushing)


Salad Ingredients
1 cup finely chopped red onion
3 tbsp sherry vinegar, divided
2 lbs cherry or grape tomatoes, halved
1 cup chopped celery hearts (inner stalks and leaves from 1 bunch)
1/2 cup chopped brined green olives plus 2 tbsp olive brine
2 tbsp prepared horseradish
1 tbsp Worchestershire sauce
1 tsp hot pepper sauce
1/2 tsp celery seed
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


Steak Directions
Place steaks on a large rimmed baking sheet, season with salt.  Mix sugar and next 3 ingredients in a small bowl; rub all over steaks.  Cover and refrigerate 1-3 hours.

Let steaks stand at room temperature for 1 hour.  Build a medium-hot fire in a charcoal grill, or heat a gas grill to high.  Brush grates with oil. Grill to desired doneness, about 5-7 minutes per side for medium-rare.  Let rest for 10 minutes.

Salad Directions
Mix onion and 1 tablespoon vinegar in a large bowl.  Let macerate 10 minutes, tossing often.  Add tomatoes, celery, and olives.

Whisk remaining 2 tablespoons vinegar, olive brine, horseradish, and next 3 ingredients in a medium bowl.  Slowly whisk in oil.  Add to bowl with tomato mixture; toss to coat.  Season with salt and pepper.

Cut steak crosswise into 1/4" thick slices.  Serve salad with steak. Read More...



Go Back


Tags

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