Grilled Steak with Horiatiki

ACTIVE TIME: 15 min. TOTAL TIME: 30 min. SERVES: 4

4 (4.5 oz) flank steaks

1 Tbs. olive oil

2 tsp. red wine vinegar

1 tsp. dried oregano

1 qt. cherry tomatoes, halved

1 English cucumber, peeled and sliced

1 red onion, thinly sliced

1⁄2 cup kalamata olives

4 oz. feta cheese, crumbled

Per serving: Cal. 436 Pro. 32g Carb. 16g Fiber 3g Sug. 6g Chol. 89mg Sod. 928mg Total fat: 27g Sat. 9g Trans. 0g

Opting for flank steak delivers the same rich, beefy flavor of rib-eye or porterhouse for one-third of the cost and calories

1 Heat grill pan over medium-high. Coat both sides of steaks with olive oil cooking spray; season with salt and pepper. Grill 10 min. or to desired doneness, turning once halfway. Loosely cover with foil; let rest 2 min.

2 In large bowl, whisk oil, vinegar and oregano. Add remaining ingredients; toss well to combine. Divide salad among 4 plates; serve with steak.