Flank Steak Salad with Chimichurri Dressing

Name: Flank Steak Salad with Chimichurri Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 680 grams flank steak; 3 garlic cloves, peeled; 227 grams mixed baby greens; 340 grams marinated small fresh mozzarella balls,* drained; 118 milliliters olive oil; 2 Tbsps fresh oregano leaves; 1 large bunch fresh Italian parsley; 1 teaspoon chipotle hot pepper sauce; 59 milliliters red wine vinegar

Flank Steak Salad with Chimichurri Dressing is a gluten free main course. One serving contains 471 calories, 35g of protein, and 36g of fat. This recipe serves 6. It is perfect for valentin day. Head to the store and pick up parsley, garlic cloves, wine vinegar, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 15 minutes. This recipe is typical of South American cuisine.

Instructions

Prepare barbecue (medium-high heat).

Combine parsley (with stems), oregano, andgarlic in processor; blend 10 seconds.

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Oregano

Parsley

Add1/2 cup oil, vinegar, and hot pepper sauce;blend until almost smooth. Season dressingto taste with salt and pepper.

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Hot Sauce

Salt And Pepper

Vinegar

Cooking Oil

Brush grill rack with oil.

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Cooking Oil

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Grill

Sprinkle steakon both sides with salt and pepper. Grillsteak to desired doneness, about 5 minutesper side for medium-rare.

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Salt And Pepper

Transfer steak towork surface; let rest 5 minutes.

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Steak

Meanwhile, toss greens in large bowlwith some dressing.

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Greens

Transfer to large platter.

Sprinkle mozzarella over.

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Mozzarella

Thinly slice steak across grain on slightdiagonal. Arrange steak atop greens.

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Greens

Grains

Steak

Drizzlewith remaining dressing.

* Available in the cheese section of manysupermarkets and at specialty foods storesand Italian markets.

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Cheese

Equipment

Grill

Ingredients

Servings:

680grams

flank steak 3

garlic cloves, peeled 227grams

mixed baby greens 340grams

marinated small fresh mozzarella balls,* drained 118milliliters

olive oil 2Tbsps

fresh oregano leaves 1large bunch

fresh Italian parsley 1teaspoon

chipotle hot pepper sauce 59milliliters

red wine vinegar

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.