Flank Steak Salad with Chimichurri Dressing

Ingredients

• Mozzarella cheese

  Part skim milk, low moisture

  12 oz or 340g

• Peppers sauce

  Hot, chili, mature red, canned

  1 tsp or 5g

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, select, raw

  24 oz or 680g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Garlic

  Raw

  3 clove or 9g

• Red wine vinegar

  ¼ cup or 60g

• Parsley

  Raw

  1 ¼ cup or 75g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Lettuce

  Romaine or cos, raw

  1 cup shredded or 47g

Directions

1. PREPARATION: Peel garlic.
2. Prepare barbecue (medium-high heat) or use stove. Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
3. 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.
4. Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.
5. Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.

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