Grilled Flank Steak Salad with Chimichurri Dressing Recipe

Grilled Flank Steak Recipe with Chimichurri Dressing

Chimichurri. This Argentinean sauce, made with chopped parsley, minced garlic, red or white wine vinegar, red pepper flakes, and olive oil, is traditionally served with grilled meats and is a must-have in any cook's arsenal. Quite honestly, I'd be happy to drown my ice cream in it. When I first tasted this fresh, spicy sauce, I broke out into a rendition of Don't Cry for Me, Argentina, the hit song from the Andrew Lloyd Webber's musical Evita, which which based on the life of Eva Perón, Argentina's first lady from 1946 until 1952. I've decided that if I eat enough chimichurri, then Madonna will be beg to play me in a movie, too. Either that, or I'll just have a nasty case of heartburn.

Evita was one of the first in a long string of musicals that my parents took me to see throughout my youth. I was mesmerized by the lights, the sets and, mostly, the music. Even now, you can catch me singing a mean One (A Chorus Line) or Hard-Knock Life (Annie) in the shower (okay, sometimes in front of the mirror, with jazz hands a-fluttering). My husband is still astounded that, after 14 years of being together, I can still burst out with songs that he has never heard me sing. The well runs deep. Imagine my excitement when one of my friends, Cara Hunter, was cast as Eponine in the Canadian touring company of Les Misérables. As she stood in the middle of stage and belted out On My Own, I wept like a small child who had lost their favorite teddy bear. I also weep during Oprah shows, at sporting events, and at my boys' school programs. The well runneth over.

In a food processor or blender, combine ½ cup chopped fresh flat-leaf (Italian) parsley, 3 tablespoons red wine vinegar...

2 tablespoons water, 2 minced cloves of garlic, ¾ teaspoon kosher salt...

½ teaspoon freshly ground black pepper, ½ teaspoon dried hot red pepper flakes...

...and 1 tablespoon chopped fresh oregano leaves.

Pulse until the parsley and oregano are finely chopped, but not completely smooth, scraping down the sides after every few pulses.

With the food processor running, slowly pour in ¼ cup olive oil.

Pour the dressing into a bowl and set aside.

Preheat a grill to high heat.

Brush both sides of a 1 ½ pound flank steak with a generous amount of olive oil. Season with kosher salt and freshly ground black pepper.

Place the steak on the grill and cook for approximately 5 minutes per side, or until the steak is rare to medium-rare.

Remove the steak from the grill and let it rest for 10 minutes.

Cut the steak, across the grain, into thin slices. Arrange over a bed of romaine lettuce and sliced red bell pepper. Drizzle with a generous amount of the chimichurri dressing.

Grilled Flank Steak with Chimichurri Dressing

½ cup chopped fresh flat-leaf parsley

3 tablespoon red wine vinegar

2 tablespoon water

2 cloves garlic, minced

¾ teaspoon kosher salt, plus more for seasoning steak

½ teaspoon freshly ground black pepper, plus more for seasoning steak

½ teaspoon dried hot red pepper flakes

1 tablespoon chopped fresh oregano leaves

¼ cup olive oil, plus more for brushing steak

1 ½ pound flank steak

Romaine lettuce

Red bell peppers

In a food processor or blender, combine chopped parsley, red wine vinegar, water, minced cloves of garlic, kosher salt, freshly ground black pepper, dried hot red pepper flakes, and chopped oregano leaves. Pulse until the parsley and oregano are finely chopped, but not completely smooth, scraping down the sides after every few pulses. With the food processor running, slowly pour in ¼ cup olive oil. Pour the dressing into a bowl and set aside.

Preheat a grill to high heat. Brush both sides of a 1 ½ pound flank steak with a generous amount of olive oil. Season with kosher salt and freshly ground black pepper. Place the steak on the grill and cook for approximately 5 minutes per side, or until the steak is rare to medium-rare. Remove the steak from the grill and let it rest for 10 minutes.

Cut the steak, across the grain, into thin slices. Arrange over a bed of romaine lettuce and sliced red bell pepper. Drizzle with a generous amount of the chimichurri dressing.

Serves 4.

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