Flank steak and plum salad with creamy chimichurri dressing recipe

Ingredients

• 8 ounces beef flank steak
• 1 teaspoon ground cumin
• ¼ teaspoon salt
• 1 medium sweet onion, sliced horizontally into ½-inch slices
• 2 teaspoons olive oil
• ¼teaspoon freshly ground black pepper
• 6 cups mâche (lamb’s lettuce) or baby greens
• 4 ripe plums, pitted and cut into thin wedges
• 1recipe Creamy Chimichurri Dressing

1. Trim fat from meat. Sprinkle meat with cumin and salt. Brush onion slices on both sides with oil; sprinkle with pepper. For a charcoal or gas grill, place meat and onion slices on the rack of a covered grill directly over medium-high heat. Grill meat for 10 to 14 minutes for medium-rare to medium (145°F to 160°F) and onion slices for 10 minutes or until tender, turning meat and onion slices once halfway through grilling. Let meat stand for 5 minutes. Thinly slice meat. Coarsely chop onion.
2. Place mache in a large salad bowl or arrange on a large platter. Top with meat, onion, and plums. Drizzle with half of the Creamy Chimichurri Dressing. If desired, pass remaining dressing.
Creamy Chimichurri Dressing
3. In a small bowl stir together ¾ cup light mayonnaise, ¼ cup plain Greek yogurt, 1 tablespoon white vinegar, and 3 cloves garlic, minced. Stir in 3 tablespoons snipped fresh Italian (flat-leaf) parsley, ½ teaspoon crushed red pepper, and ⅛ teaspoon salt. Serve immediately or cover and chill for up to 1 week. Before serving, stir in enough milk if necessary to reach desired consistency.