I think it's safe to say that everyone knows a quintessential meat and potatoes guy. You know, the guy who only enjoys lettuce when it's paired with bacon and blue cheese dressing. The guy who consumes burgers and fries, but turns up his nose at eggplant and whole grains. In my life, this guy is my dad, and slowly but surely, with recipes like the one seen here, I'm trying to get him to eat more healthy foods.
It's a salad of mixed greens — an ingredient my father lovingly refers to as "weeds" — that's topped with grilled steak, marinated fresh mozzarella balls, and a quick chimichurri sauce. Since he loves steak, cheese, and chimichurri, it's a compromise. He gets to enjoy those components as long as he eats his greens! You'd be surprised at how well this technique works. To try it with your "that guy," get the recipe now.
From Bon Appétit Ingredients 1 large bunch fresh Italian parsley Directions Serves 6.
Flank Steak Salad
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
From Bon Appétit
1 large bunch fresh Italian parsley