Steak Salad with Chimichurri Dressing

On a hot summer night, a salad always tempts me. I'd also been craving red meat, so a steak salad seemed like the obvious choice. I used this recipe from Epicurious, with a few changes and additions. It was absolutely delicious - great garlic/herb flavor from the chimichurri mixed with the savory of the meat and the creaminess of the mozzarella. Really good summer dish - Jamie was raving about it.

(serving 2)
Ingredients:
1 sirloin steak
1 bunch haricots verts
1/2 container of grape tomatoes, halved
1 bunch parsley
2 tsp dried oregano
3 garlic cloves, peeled
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tsp chipotle hot pepper sauce
mixed greens
8 marinated mozzarella balls, sliced

Directions:
Salt and pepper the steak and let sit. Steam the haricots verts until cooked but still a little crispy, put aside. To make dressing, puree parsley, oregano and garlic in a food processor. Add olive oil, vinegar, and hot sauce and puree until smooth. Heat a grill pain until smoking and spray w/ oil. Cook the steak for about 3 minutes each side (depending on how thick).

Let the steak sit for 5 minutes. Meanwhile, toss the greens with some of the dressing, tomatoes, and haricots verts.

Put a big pile of salad on each plate. Slice the steak thinly and lay on top of the salads. Drip some of the remaining sauce over the steak and spread mozzarella slices over the salad and serve!