Laurel joins our team this fall and will be pursuing a variety of sales opportunities. Her background in the industry makes her a great candidate to work on some additional Key Accounts here in the Northwest, as well as an understanding of the regular business which occurs with the independent base. We look forward to Laurel’s contributions as she grows with us here at Bulkley Associates.
Contact Laurel Rivers in Seattle, Washington
Pacific Market Center 6100 4th Avenue S, #465
Seattle, WA 98108
Flank Steak Salad with Chimichurri Dressing
1 large bunch fresh Italian parsley
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
Prepare barbecue (medium-high heat). Combine parsley (with stems), oregano, and garlic in processor; blend 10 seconds. Add 1/2 cup oil, vinegar, and hot pepper sauce; blend until almost smooth. Season dressing to taste with salt and pepper.
Brush grill rack with oil. Sprinkle steak on both sides with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to work surface; let rest 5 minutes.
Meanwhile, toss greens in large bowl with some dressing. Transfer to large platter. Sprinkle mozzarella over.
Thinly slice steak across grain on slight diagonal. Arrange steak atop greens. Drizzle with remaining dressing.
*Featured in Bon Appetit, June 2009; Recipe from Epicurious.com