Best Flank Steak Salad With Chimichurri Dressing Recipes

Steak Salad With Za'atar Chimichurri image

Provided by Molly Yeh

Categories main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 20

1/2 cup fresh cilantro
1/2 cup fresh mint
1/2 cup fresh parsley
3 tablespoons extra-virgin olive oil
2 tablespoons sherry vinegar
1 tablespoon za'atar
1 jalapeño pepper, seeds and ribs removed, roughly chopped
Juice of 1 lime (about 2 tablespoons)
1 small shallot, roughly chopped
Kosher salt
2 8- to 10-ounce New York strip steaks
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter, plus more as needed
1 teaspoon za'atar
1 small shallot, sliced
1/2 cup English peas
2 cups baby arugula
2 cups baby spinach
1 avocado, cut into small chunks
4 radishes, cut into small wedges

Steps:

Make the chimichurri: Combine the cilantro, mint, parsley, olive oil, vinegar, za'atar, jalapeño, lime juice, shallot and a pinch of salt in a blender. Puree, scraping down the sides as needed, until smooth with just a few small chunks remaining. Set aside or refrigerate for up to 3 days in advance.
Prepare the steaks: Sprinkle the steaks all over with 1 teaspoon salt and a generous amount of pepper. 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 registers 125˚ 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 za'atar. Toast until fragrant, about 1 minute. Stir in the shallot and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the peas and sauté until tender but still crisp, 1 to 2 minutes. Transfer to a plate, leaving any remaining butter in the skillet.
Mix the arugula and spinach together and place on a platter. Sprinkle with the avocado, radishes, peas and shallots. Slice each steak into thick pieces and place atop the salad. Drizzle with some of the chimichurri and serve immediately with the remaining chimichurri on the side.

Flank Steak & Plum Salad with Creamy Chimichurri Dressing Recipe - (4.6/5) image

Provided by á-174535

Number Of Ingredients 16

CREAMY CHIMICHURRI DRESSING:
8 ounces beef flank steak
1 teaspoon ground cumin
1/4 teaspoon salt
1 medium sweet onion, such as Vidalia or Maui, sliced horizontally into 1/2-inch-thick slices
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
6 cups fresh mache (lamb's lettuce) or baby greens
4 ripe plums, pitted and cut into thin wedges
3/4 cup light mayonnaise
1/4 cup plain Greek yogurt or sour cream
1 tablespoon white vinegar
3 cloves garlic, minced
3 tablespoons snipped fresh Italian (flat-leaf) parsley
1/2 teaspoon crushed red pepper
1/8 teaspoon salt

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.