Best 6 Flank Steak Salad With Chimichurri Dressing Recipes

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**Flank Steak Salad with Chimichurri Dressing: A Flavorful and Refreshing Meal**

Indulge in the tantalizing flavors of flank steak salad with chimichurri dressing, a delectable dish that combines the savory richness of grilled flank steak with the vibrant freshness of a crisp salad and the aromatic zest of chimichurri sauce. This culinary masterpiece offers a symphony of textures and tastes, making it a perfect choice for a healthy and satisfying meal. The recipe includes detailed instructions for grilling the flank steak to perfection, crafting a flavorful chimichurri dressing from scratch, and assembling the salad with an array of colorful vegetables and herbs. Whether you're hosting a summer barbecue or seeking a light and flavorful lunch option, this flank steak salad with chimichurri dressing is guaranteed to impress your taste buds and leave you feeling refreshed and energized.

**Additional Recipe Ideas:**

1. **Grilled Vegetables with Chimichurri Sauce:** Elevate your grilled vegetables to a new level by drizzling them with a zesty chimichurri sauce. The combination of smoky grilled veggies and tangy chimichurri creates a delightful side dish or vegetarian main course.

2. **Chimichurri Chicken Skewers:** Thread succulent chicken pieces onto skewers and grill them to perfection. Serve with a generous drizzle of chimichurri sauce for a flavorful and easy-to-make appetizer or main course.

3. **Chimichurri Shrimp Tacos:** Grilled shrimp tossed in a zesty chimichurri sauce makes a delectable filling for tacos. Top with your favorite taco fixings and enjoy a burst of flavors in every bite.

4. **Chimichurri-Marinated Grilled Fish:** Enhance the taste of your grilled fish with a flavorful chimichurri marinade. The marinade infuses the fish with aromatic herbs and spices, resulting in a tender and flavorful dish.

5. **Chimichurri Flatbread:** Create a delightful appetizer or light meal by topping flatbread with a layer of chimichurri sauce, grilled vegetables, and cheese. Bake until the cheese melts and the edges of the flatbread are golden brown.

Let's cook with our recipes!

FLANK STEAK WITH CHIMICHURRI SAUCE



Flank Steak with Chimichurri Sauce image

Easy Argentinian marinated Flank Steak with Chimichurri Sauce is bursting with bold savory flavors and just a hint of heat. This quick-seared steak is so tender and juicy it will melt in your mouth.

Provided by Tiffany

Categories     Main Course

Time 35m

Number Of Ingredients 16

1 ½ pounds flank steak
¼ cup oil
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon salt
juice of 1 lime
½ cup cilantro
½ cup parsley
½ onion (diced)
1 teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
1 tablespoon garlic
½ teaspoon Italian blend seasoning
½ teaspoon crushed red pepper flakes
⅓ cup oil
2 tablespoons red wine vinegar (or apple cider vinegar)

Steps:

  • Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.
  • Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.
  • Preheat a an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
  • Thinly slice steak across the grain and serve with chimichurri sauce on top.

Nutrition Facts : Calories 538 kcal, Carbohydrate 3 g, Protein 37 g, Fat 41 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 102 mg, Sodium 1272 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STEAK SALAD WITH ZAATAR CHIMICHURRI



Steak Salad with Zaatar Chimichurri image

Provided by Molly Yeh

Categories     main-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 19

1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1/2 cup fresh parsley leaves
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 tablespoon zaatar
1 jalapeno, seeds and ribs removed, roughly chopped (.9 ounce or 25 grams)
Juice of 1 lime (1 ounce or 2 tablespoons)
1 small shallot, peeled and roughly chopped (1.5 ounces or 43 grams)
Two 8- to 10-ounce New York strip steaks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, or more as needed
1 teaspoon zaatar
1 small shallot, sliced
1/2 cup English peas
2 cups baby arugula
2 cups baby spinach
1 avocado, sliced
4 radishes, chopped into small wedges

Steps:

  • For the dressing: Add the cilantro, mint, parsley, olive oil, sherry vinegar, zaatar, jalapeno, lime juice and shallot to the the jar of a blender. Puree, scraping the sides as needed, until smooth with just a few small chunks remaining. Set aside or refrigerate for up to 3 days in advance.
  • For the steaks: Sprinkle the steaks all over with 1 teaspoon salt and a generous amount of pepper. Set aside.
  • 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 register 125 degrees 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 zaatar. Toast until fragrant, about 1 minute. Stir in the shallot and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the peas and saute until tender but still crisp, 1 to 2 minutes. Transfer to a plate, leaving any remaining butter in the skillet.
  • Meanwhile, mix the arugula and spinach together and place on a platter. Sprinkle with the avocado, radishes, peas and shallots. Slice each steak into thick slices and place atop the salad. Drizzle with the chimichurri dressing and serve immediately with the remaining chimichurri on the side.

FLANK STEAK SALAD



Flank Steak Salad image

This beautiful salad combines perfectly marinated flank steak with a tasty homemade dressing for a satisfying meal that's sure to please. -Jennifer Hunsaker, Roy, Utah

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 18

2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 beef flank steak (2 pounds)
VINAIGRETTE:
2 tablespoons plus 2 teaspoons white vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon ketchup
3 tablespoons chopped onion
1 tablespoon sugar
1 small garlic clove, peeled and halved
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons canola oil
1 bunch romaine, torn
1 cup grape tomatoes

Steps:

  • In a shallow dish, combine the lime juice, soy sauce, garlic and ginger; add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes. To serve, thinly slice across the grain., Meanwhile, in a blender, combine the vinegar, soy sauce, ketchup, onion, sugar, garlic, ginger, salt and pepper; cover and process until pureed. While processing, gradually add oil in a steady stream., Place romaine and tomatoes in a large bowl. Drizzle with vinaigrette; toss to coat. Divide among eight plates; top with steak.

Nutrition Facts : Calories 237 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

FLANK STEAK WITH CHIMICHURRI SAUCE



Flank Steak with Chimichurri Sauce image

The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Always consider the thickness of the steak when cooking, knowing the thicker the steak, the longer the cook time (see the Cook's Note below). Chimichurri is a great sauce to know because it belongs to a group of uncooked condiments that touch so many cultures and dishes. If you can make chimichurri, you can make salsa verde and pesto. A rule of thumb is chimichurri is herbal, salsa verde is acidic and pesto is nutty. Choose the right sauce to pair perfectly with your protein or vegetable. Flank steak is a heavily used muscle but will grill amazingly. It's pleasantly chewy with great flavor.

Provided by Jet Tila

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1 cup (60 g) packed fresh parsley
3 tablespoons (8 g) chopped cilantro
1 teaspoon dried oregano
3 cloves garlic, finely minced
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/4 teaspoon crushed red pepper
1 teaspoon Maldon sea salt
2 pounds (910 g) flank steak
Kosher salt and freshly ground pepper
2 tablespoons (30 ml) olive oil
1 tablespoon (15 ml) soy sauce
1 large red onion, sliced into 1/2-inch-thick (1.3-cm) rings
Vegetable oil or nonstick cooking spray, for greasing

Steps:

  • Make the chimichurri sauce: Add all the sauce ingredients to a small food processor. Pulse 4 to 6 times, until the herbs are roughly chopped and chunky. Transfer to a serving bowl.
  • Cook the steak: Pat the flank steak dry with a paper towel. Season generously with salt and a pinch of ground pepper. Place in a medium bowl and drizzle with the olive oil and soy sauce. Add the onion to the bowl and give it all a massage until combined.
  • Heat a grill to high for at least 5 minutes. If using a charcoal or gas grill, wipe the grill grates with a lightly oiled paper towel right before cooking to clean off any char and debris. This will give you a great grill mark and help keep the beef from sticking. Alternatively, place a grill pan over high heat and preheat for at least 5 minutes. Rub a little oil on the pan or spray with nonstick cooking spray.
  • Grill the steak for about 3 minutes, or until well browned on one side. Turn the steak over and add the onion to the grill. Cook for another 2 minutes, or until the internal temperature reaches 125 degrees F (52 degrees C) for medium-rare, or to your desired doneness (see Cook's Note). You just want the onions slightly charred but still crunchy. Transfer the steak and onions to a cutting board and allow to rest, tented with foil, for 5 minutes. Slice the steak against the grain into 1-inch (2.5-cm) planks. Serve the steak over the onions and drizzle with the chimichurri sauce.

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



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.

STEAK AND PLUM SALAD W/ CHIMICHURRI DRESSING



Steak and Plum Salad W/ Chimichurri Dressing image

Make and share this Steak and Plum Salad W/ Chimichurri Dressing recipe from Food.com.

Provided by accountkiller

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 333.9, Fat 22.7, SaturatedFat 4.8, Cholesterol 61.7, Sodium 611, Carbohydrate 15.3, Fiber 1.7, Sugar 9.7, Protein 17

Tips:

  • Use a well-marinated flank steak. This will help to tenderize the meat and infuse it with flavor.
  • Cook the steak over high heat. This will help to create a nice crust on the outside of the steak while keeping the inside juicy and tender.
  • Let the steak rest before slicing it. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
  • Use a sharp knife to slice the steak against the grain. This will help to prevent the meat from becoming tough.
  • Serve the steak salad with your favorite chimichurri dressing. This flavorful sauce is the perfect complement to the grilled flank steak.

Conclusion:

Flank steak salad with chimichurri dressing is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a summer barbecue. The flank steak is marinated in a flavorful mixture of olive oil, garlic, and herbs, then grilled to perfection. The chimichurri dressing is made with fresh parsley, cilantro, oregano, and red wine vinegar, and it adds a bright and tangy flavor to the salad. This salad is also a great way to use up leftover flank steak.

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