Flank Steak With Chimichurri Sauce
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Steak Carpaccio Salad Recipe
Ingredients
- 2 tablespoons (25g) capers, drained, rinsed, and chopped
- 2 teaspoons (10ml) whole grain mustard
- 1 tablespoon (15ml) juice from half a lemon, the other half cut into wedges
- 3 tablespoons (45ml) extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3 ounces arugula leaves (about 3 cups loosely packed; 85g)
- 1 1/2 ounces (45g) red onion, very thinly sliced
- 4 to 6 ounces (115 to 170g) leftover cooked steak, sliced as thinly as possible
- 1 ounce (30g) Parmigiano-Reggiano, shaved with a vegetable peeler
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