Flank Steak and Plum Salad with Creamy Chimichurri Dressing
- 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
- 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
Kim Shafer 1204 Days Ago
It looks good but the recipe for the Chimichurri dressing is not posted