GREEK SALAD WITH FLANK STEAK
Serves: 6
1 lb (454 g) flank steak
1/3 cup (80 mL) plus 1 tbsp
(15 mL) extra-virgin olive oil Kosher salt and freshly ground pepper to taste
1/2 lb (226 g) green beans, trimmed and halved
1/4 cup (60 mL) red wine vinegar
1/2 cup (125 mL) diced red onion
1 tsp (5 mL) dried oregano
1 tsp (5 mL) Dijon mustard
1/2 tsp (2.5 mL) finely minced garlic
1/4 tsp (1 mL) red pepper flakes (optional)
8 cups (2 L) sliced romaine lettuce hearts
1 cup (250 mL) halved or quartered cherry tomatoes
1/2 cup (125 mL) sliced pitted kalamata or other Greek olives 1/3 lb (142 g) crumbled feta cheese
1. Preheat the broiler.
2. Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
3. Brush both sides of the steak with 1 tbsp (15 mL) of olive oil and season with salt and pepper.
4. Broil the steak for about
4 or 5 minutes, until nicely browned on top, and then turn it and broil for 4 more minutes.
5. Remove. Let the meat rest on a cutting board for 10 minutes.
6. While the meat is broiling, cook the green beans. Bring a small pot of salted water to a boil. Add the green beans, cook for 3 minutes, then drain and rinse under cold water.
7. In a container, combine
1/3 cup (80 mL) olive oil, the vinegar, onion, oregano, mustard, garlic, salt, pepper and red pepper flakes (if using). Shake well to combine.
8. Thinly slice the steak on the diagonal across the grain.
9. In a large mixing bowl, combine the green beans, lettuce, tomatoes and half of the olives and feta.
10. Shake the dressing once more to combine, and pour over about 1/4 of the dressing. Toss the salad.
11. Transfer to a large, shallow serving bowl and lay slices of the steak across the top of the salad.
12. Pour some more dressing over the salad, reserving some to pass on the side for those who want additional dressing. Sprinkle the rest of the olives and feta over the top.