Flank Steak Salad with Chimichurri Dressing
A fresh and flavorful salad featuring grilled flank steak topped with homemade chimichurri dressing, served over mixed baby greens and marinated mozzarella balls. The chimichurri sauce combines fresh herbs, garlic, and a hint of chipotle heat.
Ingredients
- •1 bunch fresh Italian parsley
- •2 tablespoons fresh oregano leaves
- •3 cloves garlic cloves
- •½ cup olive oil
- •¼ cup red wine vinegar
- •1 teaspoon chipotle hot pepper sauce
- •1½ pound flank steak
- •8 ounces mixed baby greens
- •12 ounces marinated fresh mozzarella balls
- •drained
Cooking Instructions
- 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.
10 min
- 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.
15 min
- 3.
Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.
5 min
- 4.
Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.
5 min
- 5.
Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets.
