Grass-Fed Flank Steak Salad

13 10 2011

Grass-Fed Flank Steak Salad with Chimichurri Dressing

This meaty, Argentine-inspired salad will satisfy the biggest beef fan. And it may help guard against breast cancer too. That’s because grass-fed beef is a rich source of a powerful fat called conjugated linoleic acid (CLA). In a recent study, women getting the most CLA in their diet had a 60% lower risk of breast cancer than women getting the least.1 Each serving of this simple salad provides approximately 2.5 grams, or 50% of the daily requirement for CLA.

Excellent Source of: Iron, Magnesium, Potassium, Protein, Selenium, Zinc, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Folate, Niacin, Riboflavin
Good Source of: Calcium, Vitamin E, Thiamin, ALA, Omega-3
Preferences: Low Carbohydrate, Low Sugar, Gluten Free, Dairy Free

3 cloves organic garlic
1/4 Tbsp chipotle pepper sauce
1 package (10 oz) organic mixed greens
1 ½ pounds grass-fed flank steak
3 tbsp organic red wine vinegar
2 tsp fresh organic oregano
1 bunch organic Italian parsley
1/3 cup organic extra virgin olive oil

Prepare the grill to medium-high heat. Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 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. Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.




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