Flank Steak Salad with Chimichurri Dressing

Ingredients for Flank Steak Salad with Chimichurri Dressing

• 1 large bunch fresh Italian parsley

• 2 tablespoons fresh oregano leaves

• 3 garlic cloves, peeled

• 120ml olive oil

• 60ml red wine vinegar

• 1 teaspoon chipotle hot pepper sauce

• 1 675g flank steak

• 230g mixed baby greens

• 1 350g container marinated small fresh mozzarella balls,* drained

How to make Flank Steak Salad with Chimichurri Dressing

Prepare barbecue (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 120ml 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 atop greens. Drizzle with remaining dressing.

Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.