Flank Steak Salad with Chimichurri Sauce
This is adapted from the Epicurious recipe. The chimichurri sauce is great.
Chimichurri Sauce:
1 large bunch fresh Italian parsley
2+ tbsp fresh oregano leaves
3-5 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon chipotle hot pepper sauce or mexican hot sauce
Salad:
2-pound flank steak
teriyaki sauce, e.g. Soy Vay
fresh green beans, cooked
cherry tomatoes, sliced
radishes, sliced
spring or green onions, sliced
Chimichurri Sauce:
1 large bunch fresh Italian parsley
2+ tbsp fresh oregano leaves
3-5 garlic cloves, peeled
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon chipotle hot pepper sauce or mexican hot sauce
Salad:
2-pound flank steak
teriyaki sauce, e.g. Soy Vay
fresh green beans, cooked
cherry tomatoes, sliced
radishes, sliced
spring or green onions, sliced
salad greens, arugula
For sauce: 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.
For sauce: 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.
For meat: pierce the flank steak with a fork. Marinate in Soy Vay for 2-3 hours, or longer. Grill until medium rare. Let it rest 5-10 mins. Thinly slice steak across grain on slight diagonal.
For salad: Arrange radishes, onions, tomatoes, beans on a platter. Let folks compose their salad with greens (arugula was great) and toppings. Arrange sliced meat on salad and top with chimichurri sauce.
