Flank Steak Salad with Chimichurri Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 1 1/2-pound flank steak
- 2 tablespoons fresh oregano leaves
- Carbohydrate 5 g(2%)
- Cholesterol 122 mg(41%)
- Fat 40 g(62%)
- Fiber 2 g(7%)
- Protein 38 g(76%)
- Saturated Fat 14 g(70%)
- Sodium 457 mg(19%)
- Calories 536
Preparation 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 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. Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over. Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing. Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets.
Preparation 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 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. Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over. Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing. Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets.
