Flank Steak Salad With Chimichurri Dressing
Serves: 2
Brad Rosenbaum
1 January 1970
Based on User reviews:
53
Spice
44
Sweetness
43
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 large
Italian Parsley (bunch fresh)2 tbsps
Oregano Leaves (fresh)1 cup
Olive Oil1 cup
Red Wine VinegarDirections:
1
Prepare barbecue (medium-high heat)
2
Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds
3
Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth
4
Season dressing to taste with salt and pepper
5
Brush grill rack with oil
6
Sprinkle steak on both sides with salt and pepper
7
Grill steak to desired doneness, about 5 minutes per side for medium-rare
8
Transfer steak to work surface; let rest 5 minutes
9
Meanwhile, toss greens in large bowl with some dressing
10
Transfer to large platter
11
Sprinkle mozzarella over
12
Thinly slice steak across grain on slight diagonal
13
Arrange steak atop greens
14
Drizzle with remaining dressing
15
Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets
16
Prepare barbecue (medium-high heat)
17
Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds
18
Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth
19
Season dressing to taste with salt and pepper
20
Brush grill rack with oil
21
Sprinkle steak on both sides with salt and pepper
22
Grill steak to desired doneness, about 5 minutes per side for medium-rare
23
Transfer steak to work surface; let rest 5 minutes
24
Meanwhile, toss greens in large bowl with some dressing
25
Transfer to large platter
26
Sprinkle mozzarella over
27
Thinly slice steak across grain on slight diagonal
28
Arrange steak atop greens
29
Drizzle with remaining dressing
30
Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets
31
Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets