Flank Steak Plum Salad With Creamy Chimichurri Dressing Recipe 465 Recipes

FLANK STEAK & PLUM SALAD WITH CREAMY CHIMICHURRI DRESSING RECIPE - (4.6/5)

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.

STEAK AND PLUM SALAD W/ CHIMICHURRI DRESSING

Steps:

• USE: 8ounces beef flank steak - 1teaspoon ground cumin - 1/4teaspoon salt - 1medium sweet onion, such as Vidalia or Maui, sliced horizontally into 1/2-inch-thick slices - 2teaspoons olive oil - 1/4teaspoon freshly ground black pepper - 6cups fresh mache (lamb's lettuce) or baby greens - 4ripe plums, pitted and cut into thin wedges - 1recipe Creamy Chimichurri Dressing.
• DIRECTIONS: 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.
• DIRECTIONS: Drizzle with half of the Creamy Chimichurri Dressing. If desired, pass remaining dressing.
• USE: 3/4cup light mayonnaise- 1/4cup plain Greek yogurt or sour cream - 1tablespoon white vinegar - 3cloves garlic, minced - 3tablespoons snipped fresh Italian (flat-leaf) parsley -1/2teaspoon crushed red pepper 1/8teaspoon salt.
• DIRECITONS: 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.

STEAK SALAD W/CREAMY HORSERADISH DRESSING

Steps:

• STEAK:.
• Season steak with salt and pepper.
• Cook until medium-rare - approx 8 min - and place on cutting board and tent with foil. Let stand for 10 minute Slice thinly accros the grain.
• DRESSING:.
• Whish mayo, milk, horseradish, salt and pepper.
• SALAD:.
• Heat oil in skillet and saute mushrooms, garlic, thyme and a bit of salt and pepper until mushrooms are golden - approx 5 minute.
• Place spinach on platter, add steak, mushrooms, red onion, cherry tomatoes on top and drizzle with dressing.