1 head romaine lettuce, cut crosswise into 1-in. ribbons
1 firm-ripe avocado, sliced
6 radishes, julienned
How to Make It
Make chimichurri dressing: In a food processor, whirl all ingredients except for chipotles until minced. Transfer to a small bowl and stir in chipotles.
Prepare steak and salad: Rub steak and zucchini with oil, then sprinkle with 1 tsp. each salt and pepper. Let stand at room temperature 30 minutes. Meanwhile, heat a grill to high (450° to 550°).
Grill steak, turning once, 6 to 8 minutes total for medium-rare. Transfer to a board, tent loosely with foil, and let rest 5 minutes. Meanwhile, grill zucchini and bell peppers, turning occasionally, until grill marks appear on zucchini (4 minutes) and bell peppers are blackened (about 10 minutes).
Put bell peppers in a bowl and cover. When cool enough to handle, peel, stem, seed, and dice. Slice steak diagonally across the grain into thin strips, then cut pieces in half. Cut zucchini in half on a diagonal.
Toss lettuce in a bowl with half the dressing, then divide among plates. Divide zucchini, bell peppers, steak, and avocado slices among plates, then drizzle remaining chimichurri on top. Garnish with radishes and season with more salt and pepper to taste.
*Silverskin is the thin, shiny connective tissue on the outside of the meat that gets stringy when it cooks. Remove it with a sharp knife, or ask a butcher to do it.
Holy cow - the prep time/effort for this recipe is not for the faint of heart! The end result was tasty, but I don't see myself making this often as it's a rare day when I have this much time to cook (And I love cooking!).
We made this several times this past fall. We substituted tri-tip for the flank steak and cut it into thin slices on the buffet table. Guests helped themselves to the fixin's and put together their own salad on the table. The dressing is delicious with its fresh flavors and great heat intensity that comes out with the meat. We served grilled garlic bread and a rice pilaf on the side. We received rave reviews from all our guests! This is on our list of favorites for summer meals when we can get out the BBQ grill. Loved it!