Chimichurri. This Argentinean sauce, made with chopped parsley, minced garlic, red or white wine vinegar, red pepper flakes, and olive oil, is traditionally served with grilled meats and is a must-have in any cook’s arsenal.

Grilled Flank Steak Salad with Chimichurri Dressing

1/2 cup chopped fresh flat-leaf parsley
3 tbsp red wine vinegar
2 tbsp water
2 cloves garlic, minced
3/4 tsp kosher salt, plus more for seasoning steak
1/2 tsp freshly ground black pepper, plus more for seasoning steak
1/2 tsp dried hot red pepper flakes
1 tbsp chopped fresh oregano leaves
1/4 cup olive oil, plus more for brushing steak

1. In a food processor or blender, combine chopped parsley, red wine vinegar,water, minced cloves of garlic, kosher salt,freshly ground black pepper, dried hot red pepper flakes,and chopped oregano leaves. Pulse until the parsley and oregano are finely chopped, but not completely smooth, scraping down the sides after every few pulses. With the food processor running, slowly pour in 1/4 cup olive oil. Pour the dressing into a bowl and set aside.
2. Preheat a grill to high heat. Brush both sides of a 1 1/2 pound flank steak with a generous amount of olive oil. Season with kosher salt and freshly ground black pepper. Place the steak on the grill and cook for approximately 5 minutes per side, or until the steak is rare to medium-rare. Remove the steak from the grill and let it rest for 10 minutes.
3. Cut the steak, across the grain, into thin slices. Arrange over a bed of romaine lettuce and sliced red bell pepper. Drizzle with a generous amount of the chimichurri dressing.

Serves 4.

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Grilled Flank Steak Salad with Chimichurri Dressing Recipe

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Here’s a plate of quintessential summer eating: zucchini, from the vine to the grill, handfuls of freshly snipped herbs, and juicy grape tomatoes tossed with olive oil, a touch of vinegar, and salt and pepper. So easy it hardly needs a recipe.

This is my favorite kind of salad to eat in the summer; it’s colorful, fresh, and it has that irresistible grilled flavor! It looks lovely on the table, which is not a small consideration. I love how the heat of the grilled zucchini brings the juices running out of the tomatoes to help make the dressing tangy and sweet. And if you have a fruitful zucchini plant or two, then you know that any zucchini recipes are welcome this time of year.

Grilled Zucchini and Grape Tomato Salad

serves 4

1 large zucchini
Extra virgin olive oil
1 pint grape tomatoes
Handful fresh herbs chives, sage, basil, summery savory, oregano
1 tablespoon extra virgin finishing-quality olive oil, or more to taste
1 teaspoon balsamic vinegar
1/2 teaspoon flaky sea salt
Freshly ground black pepper, to taste
1 tablespoon Parmesan cheese

Heat the grill to medium hot. Cut the zucchini in half crosswise and then lengthwise so you have four quarters. Brush the cut sides with olive oil. Grill for about 5 minutes total, depending on the thickness of the zucchini. Flip once so that the outside also gets grill marks. You want the zucchini hot through and juicy, but not too soft.

(If you don’t have a grill, then broil the zucchini cut side up for a couple minutes or until they begin to brown.)

Cut up the zucchini into bite-sized pieces. Cut the grape tomatoes in half and toss with the zucchini. Mince the herbs finely and toss with the other vegetables. Add the olive oil, balsamic vinegar, salt, pepper, and Parmesan. Taste and adjust as necessary.

Enjoy!

(Image: Faith Durand)

by Faith Durand August 14, 2009 01:30PMRead the original post:


Apartment Therapy The Kitchn | Recipe: Grilled Zucchini and Grape …

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It’s a miracle that we even have vegetables to harvest this year. We were feeling rather pleased with ourselves when we planted all of our vegetable seeds in the Spring and set them near a window to take in the the warmth of the sunlight.

Place all of the slices in a medium bowl and toss with 1/3 cup extra-virgin olive oil. Season with salt and pepper.

Place the vegetable slices on the hot grill and cook until the vegetables are just tender, turning once.

Remove the vegetables from the grill, cut them into 1-inch pieces, and place in a medium-sized bowl.

In a small bowl, slowly whisk 1/2 cup of extra-virgin olive oil into 1/4 cup balsamic vinegar. Season with salt and pepper.

Toss the vegetables with some of the vinaigrette. You shouldn’t need all of it, but add to your taste.

Thinly slice about a dozen each of basil and mint leaves. Toss with the vegetables. Top with 1/3 cup of crumbled, good-quality feta cheese. I found a lovely sheep’s milk feta that added a creamy, slightly tangy flavor without overpowering the vegetables.

Serve at room temperature.

In a small bowl, slowly whisk 1/2 cup of extra-virgin olive oil into balsamic vinegar. Season with salt and pepper. Toss the vegetables with some of the vinaigrette. You shouldn’t need all of it, but add to your taste.

Thinly slice about a dozen each of basil and mint leaves. Toss with the vegetables. Top with feta cheese. Serve at room temperature.

To See original post go to:Grilled Summer Vegetable Salad Recipe

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