Recipe information
Yield
6 Servings
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
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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.