Grilled Flank Steak Salad with Chimichurri Dressing Recipe

Name: Grilled Flank Steak Salad with Chimichurri Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Chopped Fresh Flat-leaf Parsley; 3 Tablespoons Red Wine Vinegar; 2 Tablespoons Water; 2 whole Cloves Garlic, Minced; 3/4 teaspoons Kosher Salt, Plus More For Seasoning Steak; 1/2 teaspoons Freshly Ground Black Pepper, Plus More For Seasoning Steak; 1/2 teaspoons Dried Red Hot Pepper Flakes; 1 Tablespoon Chopped Fresh Oregano Leaves; 1/4 cups Olive Oil, Plus More For Brushing Steak; 1- 1/2 pound Flank Steak; Kosher Salt And Pepper, To Season Steak; Romaine Lettuce, For Serving; Sliced Red Bell Pepper, For Serving

Servings: persons

1/2 cups Chopped Fresh Flat-leaf Parsley
3 Tablespoons Red Wine Vinegar
2 Tablespoons Water
2 whole Cloves Garlic, Minced
3/4 teaspoons Kosher Salt, Plus More For Seasoning Steak
1/2 teaspoons Freshly Ground Black Pepper, Plus More For Seasoning Steak
1/2 teaspoons Dried Red Hot Pepper Flakes
1 Tablespoon Chopped Fresh Oregano Leaves
1/4 cups Olive Oil, Plus More For Brushing Steak
1- 1/2 pound Flank Steak
Kosher Salt And Pepper, To Season Steak
Romaine Lettuce, For Serving
Sliced Red Bell Pepper, For Serving

1
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.
2
Pulse until the parsley and oregano are finely chopped, but not completely smooth, scraping down the sides after every few pulses.
3
With the food processor running, slowly pour in 1/4 cup olive oil.
4
Pour the dressing into a bowl and set aside.
5
Preheat a grill to high heat.
6
Brush both sides of a 1 1/2 pound flank steak with a generous amount of olive oil.
7
Season with kosher salt and freshly ground black pepper.
8
Place the steak on the grill and cook for approximately 5 minutes per side, or until the steak is rare to medium-rare.
9
Remove the steak from the grill and let it rest for 10 minutes.
10
Cut the steak, across the grain, into thin slices.
11
Arrange over a bed of romaine lettuce and sliced red bell pepper.
12
Drizzle with a generous amount of the chimichurri dressing.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Chopped Fresh Flat-leaf Parsley, 3 Tablespoons Red Wine Vinegar, 2 Tablespoons Water, 2 whole Cloves Garlic, Minced, and more.

Yes, Grilled Flank Steak Salad with Chimichurri Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Flank Steak Salad with Chimichurri Dressing

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