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Flank Steak and Plum Salad with Creamy Chimichurri Dressing

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  • Makes: 4 servings
  • Prep: 15 mins
  • Grill: 10 mins
  • Stand: 5 mins

Flank Steak and Plum Salad with Creamy Chimichurri Dressing

Directions

  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.
  2. 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

  1. 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.

Nutrition Facts (Flank Steak and Plum Salad with Creamy Chimichurri Dressing)

  • Per serving:
  • 336 kcal cal.,
  • 22 g fat
  • (5 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 53 mg chol.,
  • 546 mg sodium,
  • 19 g carb.,
  • 2 g fiber,
  • 10 g sugar,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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