Photo: Anna Pelzer
Flank Steak Salad with Chimichurri Dressing
9 ingredients
Makes 6 servings
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Estimated Nutrition (whole recipe, rough)
481
Calories
33g
Protein
35g
Fat
6g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large bunch fresh Italian parsley
- 2 tablespoons fresh oregano leaves
- 3 garlic cloves, peeled
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon chipotle hot pepper sauce
- 1 1 1/2-pound flank steak
- 8 ounces mixed baby greens
- 1 12-ounce container marinated small fresh mozzarella balls,* drained
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes