Flank Steak Salad With Chimichurri Dressing Recipes

Steps:

• For the dressing: Add the cilantro, mint, parsley, olive oil, sherry vinegar, zaatar, jalapeno, lime juice and shallot to the the jar of a blender. Puree, scraping the sides as needed, until smooth with just a few small chunks remaining. Set aside or refrigerate for up to 3 days in advance.
• For the steaks: Sprinkle the steaks all over with 1 teaspoon salt and a generous amount of pepper. Set aside.
• Melt the butter in a large skillet over medium-high heat. Add the steaks and cook, flipping halfway through, until a nice golden crust has formed on both sides and the temperature register 125 degrees F (for medium-rare) on an instant-read thermometer, 7 to 8 minutes total. Transfer to a cutting board and let rest for 3 to 4 minutes.
• Return the skillet to the heat and turn to medium. Add more butter to the skillet if it is dry and add the zaatar. Toast until fragrant, about 1 minute. Stir in the shallot and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the peas and saute until tender but still crisp, 1 to 2 minutes. Transfer to a plate, leaving any remaining butter in the skillet.
• Meanwhile, mix the arugula and spinach together and place on a platter. Sprinkle with the avocado, radishes, peas and shallots. Slice each steak into thick slices and place atop the salad. Drizzle with the chimichurri dressing and serve immediately with the remaining chimichurri on the side.

Steps:

• Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
• Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
• Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
• Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

Steps:

• For the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic, shallot, cumin, pepper flakes, salt, red wine vinegar and honey. With the food processor running, slowly add the olive oil; the final product should be smooth but still have a bit of texture to it.
• For the rice and black beans: Heat the grapeseed oil in a pot over high heat. Add the rice and coriander and cook, stirring, to toast the rice, about 2 minutes. Add the vegetable stock and bring to a simmer. Reduce the heat to low and cook, covered, until the liquid is absorbed, 10 to 12 minutes.
• Once the rice is cooked, remove it from the heat and fluff with a fork. Mix in the black beans, cilantro, lime juice, salt and pepper.
• For the smoked tomato salsa: Prepare a smoker with soaked wood chips (cherry or apple wood preferred) and heat to 350 degrees F.
• Place the tomato halves, onion quarters, garlic and jalapeno in a pan. Transfer to the smoker and cook until the onions are tender, 20 to 30 minutes.
• Dice half of the onions and half of the tomatoes. In a food processor, puree the remaining onions and tomatoes along with the jalapeno, garlic and the lime juice.
• In a bowl, mix the pureed sauce with the diced onions and tomatoes and the chopped cilantro. Season to taste with salt and pepper.
• For the lemon aioli: In a food processor (or using an immersion blender) combine the lemon juice, mustard, egg, egg yolk and garlic; puree until smooth. With the motor running, slowly add the olive oil to emulsify the aioli. Season to taste with salt and pepper.
• For the flank steak: Cut the flank steak into six equal portions, slicing against the grain and on an extreme bias. With the back of a knife, tenderize the steaks by pounding them out on both sides. Season on both sides with salt and pepper.
• Heat a cast-iron skillet over high heat until smoking. Add just enough grapeseed oil to coat the pan. Working in batches, sear the steaks on both sides, about 2 minutes. Remove the steaks to a plate to rest before plating.
• To plate: Divide the rice and beans between six plates, mounding it in the center of each plate. Spoon about 2 ounces of the salsa over the top and then lay a steak over the rice. Drizzle some chimichurri over the steak.
• In a bowl, dress the watercress with lemon aioli. Top the steaks with the dressed watercress. Serve.

Steps:

• Trim fat from meat. Sprinkle meat with cumin and salt. Brush onion slices on both sides with oil; sprinkle with pepper. For a charcoal or gas grill, place meat and onion slices on the rack of a covered grill directly over medium-hot heat. Grill meat for 10 to 14 minutes for medium-rare to medium doneness (145 degrees F to 160 degrees F) and onion slices about 10 minutes or until tender, turning both meat and onion slices once halfway through grilling time. Let meat stand for 5 minutes. Thinly slice meat. Coarsely chop onion. Place mache in a large salad bowl or arrange on a large platter. Top with meat, onion, and plums. Drizzle with half of the Creamy Chimichurri Dressing. If desired, pass remaining dressing. Creamy Chimichurri Dressing Directions: In a small bowl stir together mayonnaise, yogurt, vinegar, and garlic. Stir in parsley, crushed red pepper, and salt. Serve immediately or cover and refrigerate for up to 1 week. Before serving, if necessary, stir in enough milk to reach desired consistency.