Grilled Flank Steak Salad with Chimichurri Sauce
A gorgeous, mildly spicy sauce that goes with everything!
Equipment
Ingredients
- 1 bunch fresh Italian parsley
- 2 tablespoons fresh oregano leaves
- 3 garlic cloves
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 - 1 teaspoon chipotle hot pepper sauce, optional
- 1 pound flank steak, generously seasoned with salt and pepper
- mixed baby greens
- 12 ounces fresh mozzarella balls, sliced in half
Instructions
- Combine the parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add the oil, vinegar, and hot pepper sauce (if using) and blend until almost smooth. Season to taste with salt and pepper.
- Pre-heat the grill or broiler. Cook the steak to desired doneness, transfer to a work surface and let rest for 5 minutes. Thinly slice against the grain.
- Divide the greens among plates. Top with the steak and mozzarella. Drizzle the dressing over.
Notes
This recipe is slightly adapted from one that originally appeared on Epicurious.
Nutrition
Serving: 1gCalories: 620kcalCarbohydrates: 3gProtein: 40gFat: 51gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gCholesterol: 99mgSodium: 163mgPotassium: 437mgFiber: 1gSugar: 0.1gVitamin A: 66IUVitamin C: 2mgCalcium: 373mgIron: 3mg
did you make this recipe?tag @sherisilver on instagram!