Steak And Plum Salad W Chimichurri Dressing Recipes

Steps:

• 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.

Steps:

• For the dressing: Add the cilantro, mint, parsley, olive oil, sherry vinegar, zaatar, jalapeno, lime juice and shallot to the the jar of a blender. Puree, scraping the sides as needed, until smooth with just a few small chunks remaining. Set aside or refrigerate for up to 3 days in advance.
• For the steaks: Sprinkle the steaks all over with 1 teaspoon salt and a generous amount of pepper. Set aside.
• Melt the butter in a large skillet over medium-high heat. Add the steaks and cook, flipping halfway through, until a nice golden crust has formed on both sides and the temperature register 125 degrees F (for medium-rare) on an instant-read thermometer, 7 to 8 minutes total. Transfer to a cutting board and let rest for 3 to 4 minutes.
• Return the skillet to the heat and turn to medium. Add more butter to the skillet if it is dry and add the zaatar. Toast until fragrant, about 1 minute. Stir in the shallot and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the peas and saute until tender but still crisp, 1 to 2 minutes. Transfer to a plate, leaving any remaining butter in the skillet.
• Meanwhile, mix the arugula and spinach together and place on a platter. Sprinkle with the avocado, radishes, peas and shallots. Slice each steak into thick slices and place atop the salad. Drizzle with the chimichurri dressing and serve immediately with the remaining chimichurri on the side.

Steps:

• Prepare barbecue (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
• Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to work surface; let rest 5 minutes.
• Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.
• Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.
• Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets.

Steps:

• USE: 8ounces beef flank steak - 1teaspoon ground cumin - 1/4teaspoon salt - 1medium sweet onion, such as Vidalia or Maui, sliced horizontally into 1/2-inch-thick slices - 2teaspoons olive oil - 1/4teaspoon freshly ground black pepper - 6cups fresh mache (lamb's lettuce) or baby greens - 4ripe plums, pitted and cut into thin wedges - 1recipe Creamy Chimichurri Dressing.
• DIRECTIONS: 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.
• DIRECTIONS: Drizzle with half of the Creamy Chimichurri Dressing. If desired, pass remaining dressing.
• USE: 3/4cup light mayonnaise- 1/4cup plain Greek yogurt or sour cream - 1tablespoon white vinegar - 3cloves garlic, minced - 3tablespoons snipped fresh Italian (flat-leaf) parsley -1/2teaspoon crushed red pepper 1/8teaspoon salt.
• DIRECITONS: 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.

Steps:

• To make the chimichurri dressing, toast the seeds in a small non-stick pan for 30 seconds or so, until they smell fragrant. Tip into a small bowl and stir in the chopped parsley, chilli, thyme, oil and vinegar. Season well with pepper - you can add salt just before serving.
• Put the steak onto a plate and rub over about a quarter of the dressing. Leave the steak marinating at room temp for about 30 mins. If you're making ahead chill for up to 2 hrs, then bring out of the fridge about 15 mins before you want to cook it.
• Heat a barbecue, griddle or heavybased frying pan until really hot. Season the steak and dressing with salt, then cook the steak for 2-3 mins on each side depending on the thickness and how you like you meat cooked. Serve on a board, then slice into thin strips as you eat - spooning over the remaining dressing.

Steps:

• To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.
• Rub the remaining oil and a little seasoning into the steaks. Heat a griddle or frying pan and cook the steaks for 2-3 mins on each side or until done to your liking. Rest for a few mins, then spoon over the sauce and serve with fries and salad.