Categories: Salad
Ingredients
- 1 1/2 lb. flank steak
- Kosher salt and black pepper, for seasoning
- 1 cup chimichurri dressing, divided
- 12 oz. small fresh mozzarella balls, halved
- 1 pint grape tomatoes, halved
- 1/2 red onion, very thinly sliced
- 1/2 cup chopped parsley
Directions
-
Season the steak generously with salt and pepper. Place in a large Ziploc bag and add 1/2 cup dressing. Let marinate at room temp for 10-30 minutes (or refrigerate for up to 8 hours). Remove the steak form the marinade and discard marinade.
-
Heat a grill to medium-high. Cook the steak 5 minutes per side. Let sit for 10 minutes.
-
Toss the mozzarella, tomatoes, red onion slices, and parsley with 1/4 cup dressing. Arrange on a platter. Slice the steak and lay on top of the salad. Drizzle the steak with the remaining 1/4 cup dressing.