Wednesday, October 30

Flank Steak Salad with Chimichurri

I very rarely eat red meat but when I do I love to throw it on top of mixed greens to "health it up" a little.

Actually, red meat isn't too unhealthy as long as it's eaten in moderation and is a great source of protein and iron. One 3 oz. serving provides 23 grams of the recommended 60 grams of protein per day and 15 percent of your daily iron intake.

You will get even more iron from the leafy greens so you will be feeling pretty damn good about yourself when all is said and done. Enjoy!


1 bunch italian parsley (fresh)
2 tbsps fresh oregano (leaves)
3 garlic cloves (peeled)
1/2 cup olive oil
1/4 cup red wine vinegar
1 tsp hot pepper sauce (chipotle)
11/2 lbs flank steak
8 ozs baby greens (mixed)
12 ozs fresh mozzarella balls (marinated small, drained)

Prepare barbecue or stove top grill (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 on top of greens. Drizzle with remaining dressing.

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