Flank Steak Salad with Chimichurri Dressing |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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The famous Argentine herb sauce is thinned out with a little more olive oil and vinegar to make a bright herbal dressing for the salad. Instead of a big rib eye, this recipe calls for flank steak, a thin cut that's ideal when you're pressed for time. 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 1 1/2-pound flank steak |
8 ounces mixed baby greens |
1 12-ounce container marinated small fresh mozzarella balls,* drained |
Directions:
1. 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.
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.
5. * Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets.
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