Flank Steak and Heirloom Tomato Salad with Creamy Chimmichurri Dressing

After I go on vacation I come home craving fruits and vegetables. I never eat enough of them when I’m out traveling. Do you feel that way too? The weekly menu coming back after a vacation is always crammed with fruits and veggies. I fill my grocery cart with them and just hope we can down them all before they go bad. This salad was on the menu after our return from summer vacation. It’s hearty because of the steak, but has those clean, fresh, and light flavors with the heirloom tomatoes, the chimmichurri, and the mozzarella balls. I’m also in love with chimmichurri so a making it into a creamy salad dressing sounds about right. I may have squirt a little dressing directly into my mouth. Gross, but oh so delicious! The stuff is crave-able-icious!

Ready In: 45 minutes

Yield: Serves a hearty 4

Ingredients

1.5 to 2 lb flank steak

2 TB worcestershire sauce

salt and pepper

2 cups flat leaf parsley

1 tsp salt

1 tsp crushed red pepper

1/2 tsp black pepper

5 cloves garlic, peeled

1/4 cup olive oil

1 large lemon, juiced

red wine vinegar

2 TB plain greek yogurt

2 large heirloom tomatoes, sliced

fresh pearl mozzarella balls

4 cups lettuce leaves

Instructions

1. Rub both sides of the flank steak with worcestershire sauce and season generously with salt and pepper. Let sit at room temperature for 30 minutes.

2. Meanwhile, make the dressing by combining the parsley, salt, crushed red pepper, black pepper, garlic cloves, olive oil, lemon juice, red wine vinegar, and greek yogurt in a heavy duty blender or food processor. Puree until smooth. 

3. Heat an outdoor grill to high heat. Cook the flank steak for 3 to 5 minutes per side. Actual cooking time will depend on thickness of the steak and desired level of done-ness. 

4. Let steak rest for 10 minutes. Slice against the grain.

5. Serve lettuce leaves topped with heirloom tomato slices, mozzarella pearls, steak slices, and drizzled with dressing. 

Share this post