Greek Salad with Flank Steak

The Hamilton Spectator - - FOOD - KATIE WORK­MAN

Quite of­ten, I think a sim­ple Greek salad is per­fect as is, no adorn­ments needed.

But you may no­tice that in many eater­ies, from din­ers to high­erend res­tau­rants, you of­ten get a choice of added pro­tein, usu­ally chicken, shrimp or steak. And it’s true, that ex­tra pro­tein does make a salad feel more like a fully rounded meal.

A few slices of pink, per­fectly cooked steak draped across a colour­ful bowl of Greek salad make a lunch or din­ner that knows no sea­son, but that feels par­tic­u­larly nice as the weather warms up. You can serve it up on a big plat­ter or on in­di­vid­ual plates.

If you have any kind of left over steak in the fridge, slice that right up; this is the per­fect way to use up those few pieces that aren’t quite enough for a meal on their own.

And if you aren’t in the mood for steak, take a cue from the res­tau­rants and think about swap­ping in salmon, chicken or shrimp.

Greek Salad with Flank Steak MAKES 6 SERVINGS

1 pound flank steak

1/3 cup plus

1 ta­ble­spoon ex­tra-vir­gin olive oil Kosher salt and freshly ground pep­per to taste

½ pound green beans, trimmed and halved

¼ cup red wine vine­gar

½ cup diced red onion

1 tea­spoon dried oregano

1 tsp Di­jon mus­tard ½ tsp finely minced gar­lic

¼ tsp red pep­per flakes (op­tional)

8 cups sliced ro­maine let­tuce hearts

1 cup halved or quar­tered cherry to­ma­toes

½ cup sliced pit­ted kala­mata or other Greek olives

1/3 pound crum­bled feta cheese

Start to fin­ish: 30 min­utes Po­si­tion your oven rack about six inches away from the heat source, and pre­heat the broiler.

Line a rimmed bak­ing sheet with alu­minum foil and coat with non­stick cook­ing spray, or lightly oil the foil. Brush both sides of the steak with 1 ta­ble­spoon of olive oil, and sea­son with salt and pep­per.

Broil the steak for about four or five min­utes, un­til nicely browned on top, and then turn it and broil for four more min­utes.

Re­move from the oven and let the meat rest on a cut­ting board for 10 min­utes.

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 three min­utes, then drain and rinse un­der cold wa­ter to cool, and drain again.

Make the dress­ing: In a con­tainer, com­bine 1/3 cup olive oil, the vine­gar, onion, oregano, mus­tard, gar­lic, salt, pep­per and red pep­per flakes (if us­ing). Shake well to com­bine.

Thinly slice the steak on the di­ag­o­nal across the grain.

In a large mix­ing bowl, com­bine the green beans, let­tuce, to­ma­toes, and half of the olives and feta. Shake the dress­ing once more to com­bine, and pour over about a quar­ter of the dress­ing. Toss the salad.

Trans­fer to a large, shal­low serv­ing bowl and lay slices of the steak across the top of the salad. 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.

Per serv­ing: 395 calo­ries (247 from fat); 27 grams fat (9 g sat­u­rated; 0 g trans fats); 74 mil­ligrams choles­terol; 885 mg sodium; 13 g car­bo­hy­drate; 4 g fi­bre; 7 g sugar; 23 g pro­tein.

KATIE WORK­MAN, THE AS­SO­CI­ATED PRESS

Ex­tra pro­tein makes a salad feel more like a fully rounded meal.

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