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Flank Steak Salad with Chimichurri Dressing

July 10, 2013

When I was at Palmer’s buying chicken for July 4th, I picked up a flank steak on a whim. It’s been a while since we’ve grilled flank steak, and it’s one of my favorite cuts because it’s so flavorful. But I wasn’t thinking about the fact that we also have a ton of lettuce from our CSA to use! I was already planning on making salad niçoise sometime this week, but then I thought I could incorporate the flank steak into a main-dish salad too somehow. I didn’t see anything appealing in any of my cookbooks… they either called for a lot of extra ingredients I didn’t have, or the flavor profile wasn’t what I was looking for, etc. So Bon Appetit’s web site came in very handy: they have most of their magazine recipes available for free online (this recipe was from the June 2009 issue).

This salad turned out great! My grocery store surprisingly didn’t have marinated mozzarella balls, so I marinated the plain ones myself (which I will post the recipe for later). Because flank steak is a thin cut, it cooks quickly, so this recipe is perfect for a weeknight. Overall: delicious and healthy!

Flank steak salad with chimichurri dressing

Serves 4

Ingredients

  • 1  large bunch fresh Italian 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  1½-pound flank steak
  • 8  ounces mixed baby greens
  • 1  12-ounce container marinated small fresh mozzarella balls, drained

Directions

  1. Prepare grill (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
  2. Brush grill rack with oil. Sprinkle steak on both sides 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.
  3. Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.
  4. Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.

One comment

  1. […] « Flank Steak Salad with Chimichurri Dressing […]



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