The famous Argentine herb sauce is thinned out with a little more olive oil and vinegar to make a bright herbal dressing for the salad. Instead of a big rib eye, this recipe calls for flank steak, a thin cut that's ideal when you're pressed for time.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Prepare barbecue (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
Step 2
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.
Step 3
Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.
Step 4
Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.
Step 5
- Available in the cheese section of many supermarkets and at specialty foods stores and Italian markets.
