Flank Steak Salad with Chimichurri Dressing

Ingredients

• Mozzarella cheese

  Part skim milk

  12 oz or 340g

• Pepper or hot sauce

  Ready-to-serve

  1 tsp or 5g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, 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. Prepare grill for medium-high heat. Peel garlic.
2. Combine parsley (with stems), oregano, and garlic in a food processor and blend for 10 seconds. Add 1/2 cup olive oil, vinegar, and hot pepper sauce. Blend until almost smooth. Season dressing to taste with salt and pepper.
3. Brush grill rack with 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. Transfer to a large platter. Sprinkle mozzarella over the greens.
5. Thinly slice steak across the grain on a slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.

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