Grass-Fed Flank Steak Salad with Chimichurri Dressing

Grass-Fed Flank Steak Salad with Chimichurri Dressing



Ingredients

24 ounce(s) grass-fed flank steak
6 cup Earthbound Farm Mixed Baby Greens
1 bunch(es) organic Italian parlsey
1/3 cup(s) organic extra virgin olive oil
2 tsp(s) fresh organic oregano
3 clove(s) organic garlic
1/4 Tbsp(s) chipotle pepper sauce
3 Tbsp(s) organic red wine vinegar


Preparation

Heat a grill to medium-high heat or prepare Flavorwave/NuWave Oven.
Combine parsley (with stems), oregano, and garlic in processor or Magic Bullet; blend 10 seconds. Add 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 just enough dressing to lightly coat.
Divide greens among serving plates.
Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.
Serve.

source: healinggourmet