Flank Steak & Vegetables with Green Goddess Sauce

By Chez_Alexander

Ingredients

• 1/2 cup canola mayonnaise
• 1/3 cup thinly sliced scallions
• 1/3 cup chopped fresh dill
• 1/4 cup plain whole-milk yogurt (not Greek-style)
• 1/2 cup fresh flat-leaf parsley leaves, divided
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• 1/2 teaspoon anchovy paste
• 5/8 teaspoon kosher salt, divided
• 1 garlic clove
• 1 tablespoon canola oil
• 1/2 teaspoon black pepper
• 1 pound flank steak, trimmed
• 4 cups chopped romaine lettuce (from 1 romaine heart)
• 1 cup thinly sliced English cucumber (about 5 1/2 oz.)
• 3/4 cup radishes, cut into wedges (about 3 oz.)

Details

Servings 4
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1. Combine mayonnaise, scallions, dill, yogurt, 1/4 cup parsley, lemon juice, water, anchovy paste, 3/8 teaspoon salt, and garlic in the bowl of a mini food processor; process until smooth, about 1 minute. Set aside.

2. Heat oil in a large cast-iron skillet over high. Sprinkle pepper and remaining 1/4 teaspoon salt over steak. Cook steak until well browned on bottom, about 5 minutes; turn steak, and cook to desired degree of doneness, about 5 minutes for medium. Transfer to a cutting board, and let rest 5 minutes before thinly slicing.

3. Meanwhile, toss together romaine, cucumber, radishes, and remaining 1/4 cup parsley in a large bowl. Divide among 4 plates. Top with sliced steak; drizzle with dressing.

Makes 4 servings.