Flank Steak Salad with Chimichurri Dressing

Ingredients

• Parsley

  Raw

  1 cup or 60g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  6 tbsp or 81g

• Red wine vinegar

  3 tbsp or 45g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Mozzarella cheese

  Part skim milk

  1 cup, diced or 132g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lettuce

  Romaine or cos, raw

  4 cup shredded or 188g

Directions

1. Prepare grill for medium-high heat.
2. Combine parsley (with stems), oregano, and peeled garlic cloves in a food processor and blend for 10 seconds. Add olive oil for dressing, vinegar, and hot sauce. Blend until almost smooth, then season to taste with salt and pepper.
3. Brush grill rack with remaining oil. Season steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to a work surface and let rest for 5 minutes.
4. Toss greens in a large bowl with some of the chimichurri dressing and divide between bowls or plates.
5. Thinly slice steak across the grain on a slight diagonal. Arrange steak atop greens, sprinkle with mozzarella, and drizzle with remaining dressing.