Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Argentinean Grilled Steak Salad
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- #105657
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 large bunch fresh Italian parsley
2 tablespoons fresh oregano leaves
3 cloves garlic, peeled
1/2 cup olive oil (plus additional for grill rack)
1/4 cup red wine vinegar
1 teaspoon hot pepper sauce
1 1/2 pound flank steak
8 ounces mixed lettuce
2 cups mixed vegetables of your choice
1 container (12 ounce size) marinated small fresh mozzarella balls, drained
directions
Prepare barbecue to medium-high heat.
Combine parsley, oregano and garlic in a processor and blend for 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. Season 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 and let rest for 5 minutes.
Meanwhile, toss greens and vegetables in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella balls over the salad.
Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.
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nutrition data
535 calories, 38 grams fat, 11 grams carbohydrates, 36 grams protein per serving. This recipe is low in carbs.
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