Flank Steak & Plum Salad with Creamy Chimichurri Dressing

By á-174535

Savory spiced beef combines with sweet plums and baby greens, and gets dressed with a creamy chimichurri dressing to make a hearty salad.

Ingredients

• CREAMY CHIMICHURRI DRESSING:
• 8 ounces beef flank steak
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 medium sweet onion, such as Vidalia or Maui, sliced horizontally into 1/2-inch-thick slices
• 2 teaspoons olive oil
• 1/4 teaspoon freshly ground black pepper
• 6 cups fresh mache (lamb's lettuce) or baby greens
• 4 ripe plums, pitted and cut into thin wedges
• 3/4 cup light mayonnaise
• 1/4 cup plain Greek yogurt or sour cream
• 1 tablespoon white vinegar
• 3 cloves garlic, minced
• 3 tablespoons snipped fresh Italian (flat-leaf) parsley
• 1/2 teaspoon crushed red pepper
• 1/8 teaspoon salt

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from bhg.com

Preparation

Step 1

Trim fat from meat. Sprinkle meat with cumin and salt. Brush onion slices on both sides with oil; sprinkle with pepper. For a charcoal or gas grill, place meat and onion slices on the rack of a covered grill directly over medium-hot heat. Grill meat for 10 to 14 minutes for medium-rare to medium doneness (145 degrees F to 160 degrees F) and onion slices about 10 minutes or until tender, turning both meat and onion slices once halfway through grilling time. Let meat stand for 5 minutes. Thinly slice meat. Coarsely chop onion.

Place mache in a large salad bowl or arrange on a large platter. Top with meat, onion, and plums. Drizzle with half of the Creamy Chimichurri Dressing. If desired, pass remaining dressing.

Creamy Chimichurri Dressing Directions:

In a small bowl stir together mayonnaise, yogurt, vinegar, and garlic. Stir in parsley, crushed red pepper, and salt. Serve immediately or cover and refrigerate for up to 1 week. Before serving, if necessary, stir in enough milk to reach desired consistency.