Argentine gusto enlivens steak salad
Chimichurri sauce confers thick blend of freshness on summer fare
This dish, a tweaked blending of a few high-rated recipes on Epicurious, pairs spicy slices of flank steak with a cool salad, red cherry tomatoes and a bright green sauce.
Chimichurri, a thick blend of fresh herbs, garlic, olive oil and vinegar, is “as common in Argentina as ketchup is in the United States,” according to the Food Lover’s Companion, by Sharon Tyler Herbst. It’s pungent, fresh and so easy to make in a food processor: Just drop all the ingredients in, and whirl until thick and almost smooth.
CHAR-GRILLED FLANK-STEAK SALAD WITH CHIMICHURRI SAUCE
Makes: 6 servings Preparation time: About 30 minutes (but steak can marinate longer)
For the spice rub:
2 tbsp (30 mL) dark brown sugar 1 tbsp (15 mL) sweet smoked paprika 1 tbsp (15 mL) kosher salt 1-1/2 tsp (7.5 mL) chipotle or ancho chili powder
1 tsp (5 mL) ground black pepper
For the steak:
1-1/1 lb (680 g) flank steak
For the chimichurri sauce:
3 garlic cloves or 5 garlic scapes, chopped 2 medium shallots 3 cups (750 mL) packed stemmed fresh parsley
2 cups (500 mL) packed stemmed fresh cilantro
1 cup (250 mL) packed stemmed fresh mint 1 tsp (5 mL) fine sea salt 1/2 tsp (2.5 mL) freshly ground black pepper
1/2 tsp (2.5 mL) dried crushed red pepper
3 tbsp (45 mL) sherry or red wine vinegar 3 tbsp (45 mL) fresh lemon juice 3/4 cup (180 mL) olive oil 2 tbsp (30 mL) canola oil
For the salad:
1/2 lb (226 g) mixed baby greens 1 cup (250 mL) cherry tomatoes, halved
To make spice rub: Combine all ingredients in a small bowl.
Rub spice mixture all over both sides of steak and allow it to rest while you preheat grill to medium-high, or allow it to sit as long as one hour.
Brush grill racks with canola, then barbecue steak for about five minutes per side, until medium rare. Transfer steak to cutting board and let rest for five minutes.
Meanwhile, toss greens and tomatoes in a large bowl with some of the chimichurri sauce. Transfer to a large platter. Sprinkle cheese on top.
Thinly slice steak across the grain, on a slight diagonal. Arrange steak slices atop the greens. Drizzle with remaining chimichurri sauce.