Grilled Steak & Vegetable Salad & Chipotle Chimichurri Dressing Recipe – Sunset Magazine

Ingredients

• CHIPOTLE CHIMICHURRI DRESSING
• 1 1/4 cups loosely packed flat-leaf parsley sprigs
• 1 1/4 cups loosely packed cilantro sprigs
• 2 garlic cloves
• 1 jalapeño chile, seeded
• 1/3 cup extra-virgin olive oil
• 1/3 cup vegetable oil
• 1/3 cup lime juice
• 1 1/4 teaspoons kosher salt
• 2 medium canned chipotle chiles, finely chopped
• STEAK AND SALAD
• 1 flank steak (1 1/4 to 1 1/2 lbs.), silverskin trimmed*
• 3 zucchini, sliced lengthwise 1/4 in. thick
• 1 tablespoon olive oil
• About 1 tsp. kosher salt
• About 1 tsp. pepper
• 2 medium red bell peppers
• 1 head romaine lettuce, cut crosswise into 1-in. ribbons
• 1 firm-ripe avocado, sliced
• 6 radishes, julienned