Ugh. Summer really is over.
It’s been cool and gray here in New York, and there’s no denying that fall has officially arrived. But I had to include this delicious dressing to close out my “saucy” series.
Chimichurri is an Argentine herb sauce that highlights the flavors of lots of fresh parsley and garlic. A few whirls in the food processor and you are done! I’m a big fan of this particular dish, which pairs the sauce with thinly sliced flank steak, fresh mozzarella balls and leafy greens. And because parsley is available year round, you can enjoy this dish any time.
Even while (sniffle) wearing a sweater.
adapted from Epicurious
1 bunch fresh Italian parsley
2 T. fresh oregano leaves
3 garlic cloves
1/2 c. olive oil
1/4 c. red wine vinegar
1/2 – 1 t. chipotle hot pepper sauce (or to taste)
1 1/2 lb. flank steak, generously seasoned with salt and pepper
mixed baby greens
12 oz. fresh mozzarella balls, sliced in half
Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add oil, vinegar, and hot pepper sauce; blend until almost smooth. Season to taste with salt and pepper.
Pre-heat grill or broiler. Cook steak to desired doneness; transfer to work surface and let rest 5 minutes. Thinly slice against the grain.
Divide greens among plates. Top with steak and mozzarella. Drizzle dressing over; season with salt and pepper.
This delicious recipe brought to you by Sheri Silver