Grilled Flank Steak Salad with Yogurt Chimichurri Dressing

June 8, 2024 • 0 comments

This vibrant and hearty salad combines the robust flavors of grilled Ayers Valley Farm flank steak with the freshness of spring mix lettuce and summer fruits. The steak is seasoned with salt, black pepper, cumin, and coriander, then grilled to perfection. It’s served atop a bed of spring mix lettuce, mixed with diced shallots, pepperoncini, and tomatoes, adding a tangy and sweet crunch. Grilled peach halves introduce a delightful caramelized sweetness. The dish is finished with a creamy and zesty yogurt chimichurri dressing, balancing the savory steak with refreshing herbaceous notes. Enjoy this as a satisfying main course or a standout side dish.

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients

(1 whole) Beef Flank Steak
(1 tsp for steak) Salt
(1 tsp for steak) Black Pepper
(1 tsp for steak) Ground Cumin
(1 tsp for steak) Ground Coriander
(1 cup, for salad) Diced Shallots
(1/2 cup, for salad) Diced Pepperoncini
(1 cup, for salad) Diced Tomatoes
(4 cups, for salad) Spring Mix Lettuce
(2) Peaches, halved and grilled
(1 cup, for dressing) Plain Greek Yogurt
(2 Tbsp, for dressing) Red Wine Vinegar
(1 Tbsp, for dressing) Chili Oil
(1 tsp, for dressing) Chili Powder
(2 cloves, for dressing) Minced Garlic
(1/4 cup, chopped, for dressing) Fresh Parsley
(2 Tbsp, chopped, for dressing) Fresh Oregano
(2 Tbsp, chopped, for dressing) Fresh Cilantro
Salt and Pepper, to taste for dressing

Directions

Preparing the Flank Steak:

Season the Steak: In a small bowl, mix the salt, black pepper, ground cumin, and ground coriander. Rub this seasoning mix evenly over both sides of the flank steak.

Grill the Steak: Preheat your grill to medium-high heat. Once hot, place the steak on the grill. Cook for about 5-7 minutes per side for medium-rare, or until it reaches your desired level of doneness. Remove from the grill and let it rest for 5 minutes before slicing thinly against the grain.

Preparing the Salad:

Grill the Peaches: While the steak is resting, place the peach halves on the grill, cut side down. Grill for about 2-3 minutes until you see grill marks. Remove and slice.

Assemble the Salad: In a large salad bowl, combine the spring mix lettuce, diced shallots, diced pepperoncini, and diced tomatoes. Add the grilled peach slices.

Mix the Dressing: In a medium bowl, combine the plain Greek yogurt, red wine vinegar, chili oil, chili powder, minced garlic, chopped parsley, chopped oregano, and chopped cilantro. Season with salt and pepper to taste. Stir until well combined.

Combine and Serve: Arrange the sliced flank steak over the mixed salad. Drizzle with the yogurt chimichurri dressing. Serve immediately.

by Taylor Ayers