Name: Greek Flank Steak and Veggie Salad
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Flank steak - 2 pounds; Extra-virgin olive oil - 6 tablespoons; Fresh lemon juice - ¼ cup; Worcestershire sauce - 2 tablespoons; Garlic, minced - 4 cloves; Ground oregano - 2 teaspoons; Kosher salt - 1 teaspoon; Black pepper - ¼ teaspoon; Chickpeas, drained and rinsed - 1 (15 ounce) can; Cherry tomatoes, halved - 1 ½ cups; English cucumber, chopped - 1; Red onion, chopped - 1; Chopped romaine lettuce - 8 cups; Crumbled feta cheese - 1 cup; Chopped fresh parsley - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Greek Flank Steak and Veggie Salad

1. Flank steak - 2 pounds

2. Extra-virgin olive oil - 6 tablespoons

3. Fresh lemon juice - ¼ cup

4. Worcestershire sauce - 2 tablespoons

5. Garlic, minced - 4 cloves

6. Ground oregano - 2 teaspoons

7. Kosher salt - 1 teaspoon

8. Black pepper - ¼ teaspoon

9. Chickpeas, drained and rinsed - 1 (15 ounce) can

10. Cherry tomatoes, halved - 1 ½ cups

11. English cucumber, chopped - 1

12. Red onion, chopped - 1

13. Chopped romaine lettuce - 8 cups

14. Crumbled feta cheese - 1 cup

15. Chopped fresh parsley - ¼ cup

How to cook deliciously - Greek Flank Steak and Veggie Salad

1. Stage

Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.

2. Stage

Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.

3. Stage

Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.

4. Stage

Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.

5. Stage

Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.

6. Stage

Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees C) for medium-rare, 3 to 5 minutes per side.

7. Stage

Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.