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Greek Flank Steak and Veggie Salad
Greek Flank Steak and Veggie Salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
165 minutes
Mouthwatering Greek flank steak salad with juicy tomatoes, crisp cucumbers, onions, and tender steak, all finished off with creamy feta.
Ingredients:
  • 2 pounds flank steak
  • 6 tablespoons extra-virgin olive oil
  • 0.25 cup fresh lemon juice
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 2 teaspoons ground oregano
  • 1 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1.5 cups cherry tomatoes, halved
  • 1 English cucumber, chopped
  • 1 red onion, chopped
  • 8 cups chopped romaine lettuce
  • 1 cup crumbled feta cheese
  • 0.25 cup chopped fresh parsley
Instructions:
  • Place the steak in a spacious resealable plastic bag. Mix together olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Set aside 1/2 cup of the marinade for the vegetables; pour the rest over the steak and turn to ensure it's well coated. Seal the bag and refrigerate for at least 2 hours or up to 12 hours.
  • Preheat your oven to a toasty 450 degrees F (230 degrees C). Position one rack in the center and another 4 inches from the broiler. Prepare a baking sheet by lining it with aluminum foil and giving it a quick spray of cooking spray.
  • Coat chickpeas, tomatoes, cucumber, and onion with the flavorful 1/2 cup marinade, then spread them evenly on the baking sheet.
  • Roast on the center rack until vegetables start to caramelize, about 15 to 20 minutes.
  • Preheat broiler after removing baking sheet from oven. Arrange vegetables in the center of the pan. Take steak out of marinade, let excess liquid drip off, remove garlic, then place steak on top of vegetables. Dispose of marinade.
  • Place the steak on the top rack under the broiler, flipping it once, and cook until it starts to char. Use an instant-read thermometer to check for 125°F (52°C) for rare or 135°F (57°C) for medium-rare, about 3 to 5 minutes per side.
  • Loosely cover with foil and allow to rest for 10 minutes before thinly slicing the steak across the grain. Serve the warm steak and vegetables drizzled with pan juices over romaine, topped with feta cheese and parsley.

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