Greek Flank Steak and Veggie Salad
Greek Flank Steak and Veggie Salad is fresh and satisfying.It features tender steak with crisp vegetables.Classic Greek flavors add brightness and depth.Perfect for light yet hearty meals.
Ingredients
For the Steak:
- 1½ pounds flank steak
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Juice of ½ lemon
- Salt to taste
For the Salad:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, sliced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives
- ½ cup crumbled feta cheese
- 2 tablespoons fresh parsley or dill, chopped
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
Instructions
- Combine olive oil, garlic, oregano, lemon juice, salt, and pepper.
- Marinate the flank steak for at least 15 minutes.
- Heat a grill pan or skillet over high heat.
- Cook steak for 4–6 minutes per side, depending on thickness.
- Let the steak rest for 5 minutes, then slice thinly against the grain.
- In a bowl, combine tomatoes, cucumber, onion, olives, and herbs.
- Whisk dressing ingredients and toss with the vegetables.
- Top salad with sliced steak and feta cheese.
- Serve immediately.
Notes
- Slice steak against the grain for tenderness.
- Resting the steak helps retain juices.
- Use high-quality olive oil for best flavour.
- Adjust salt due to feta and olives.
- Serve immediately for freshest taste.