1 cup packed flat-leaf parsley leaves
5 tablespoons extra-virgin olive oil, divided
1/4 cup white vinegar
1 small clove garlic, crushed
1 teaspoon kosher salt, divided
1 pound flank steak or skirt steak
2 hearts of romaine, shredded or 1 bag of checked lettuce
1 large yellow bell pepper, quartered
1 medium onion, sliced 1/2 inch thick
Puree parsley, 1 tablespoon oil, vinegar, garlic and 1/4 teaspoon salt in a blender.
Pat 1 tablespoon of the mixture on each side of steak. Put the steak on a plate, cover and refrigerate
at least 1 hour and up to 24 hours. Add 3 tablespoons oil to the herb mixture remaining in the blender;
pulse to blend. Transfer to a bowl, cover and refrigerate if not using right away.
Twenty minutes before you are ready to grill, preheat grill to medium-high.
Brush bell pepper and onion with the remaining 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt.
Sprinkle the steak with remaining salt. Let the dressing come to room temperature if necessary while
Oil the grill rack. Put everything on the grill, placing the steak on the hottest part. Grill the steak, turning
once, until desired doneness, 6 to 8 minutes per side for medium. Grill the pepper and onion, turning
occasionally, until charred and tender, about 10 minutes total.
Let the steak rest on a cutting board for 5 minutes then thinly slice against the grain. Slice the pepper
and onion. Place the lettuce, steak, pepper and onion in a large bowl. Drizzle with the reserved dressing.
Tip: Oiling a grill rack before you grill foods helps ensure that the food won’t stick. Oil a folded paper
towel, hold it with tongs and rub it over the rack. Never use cooking spray on a hot grill.
This salad can also be prepared successfully on a grill pan