Serves 6
20 min
Flank Steak Salad with Chimichurri Dressing
Recipe GLPRebf52fc995cf16
Grilled flank steak served over fresh mixed greens and topped with creamy marinated mozzarella, all dressed in a vibrant chimichurri made with fresh parsley, oregano, garlic, and a hint of smoky heat. A fresh, protein-packed salad perfect for lunch or dinner.
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Ingredients
1 1/2-pound flank steak
3 garlic cloves, peeled
8 ounces mixed baby greens
12 ounces marinated fresh mozzarella balls, drained
1/2 cup extra-virgin olive oil
2 tablespoons fresh oregano leaves
1 large bunch fresh Italian parsley with stems
1 teaspoon chipotle hot pepper sauce
1/4 cup red wine vinegar
Salt and black pepper to taste
Additional olive oil for brushing grill
Directions
Prepare your grill for medium-high heat.
In a food processor, combine the fresh parsley with stems, oregano leaves, and peeled garlic cloves. Process for about 10 seconds until coarsely chopped.
Add the 1/2 cup olive oil, red wine vinegar, and chipotle hot pepper sauce to the processor. Blend until the mixture reaches an almost-smooth consistency. Season the chimichurri dressing with salt and pepper to your taste. Set aside.
Brush the grill rack lightly with olive oil to prevent sticking.
Pat the flank steak dry and season both sides generously with salt and pepper. Place the steak on the hot grill and cook for approximately 5 minutes per side, until it reaches medium-rare doneness (internal temperature of 145°F). Adjust timing based on thickness and your preferred level of doneness.
Transfer the grilled steak to a cutting board and allow it to rest for 5 minutes before slicing.
While the steak rests, place the mixed baby greens in a large bowl and toss with a portion of the chimichurri dressing until lightly coated.
Transfer the dressed greens to a large serving platter, arranging them in an even layer.
Scatter the drained marinated mozzarella balls evenly over the greens.
Thinly slice the rested steak against the grain on a slight diagonal. Arrange the sliced steak on top of the greens and mozzarella.
Drizzle the remaining chimichurri dressing over the entire salad. Serve immediately.
