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Flank Steak & Plum Salad with Creamy Chimichurri Dressing


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

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Rate this recipe 4.6/5 (7 Votes)


  • 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


Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from


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.

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