Greek Flank Steak and Veggie Salad Recipe

Cook Time: 25 minutes

Ingredients

• 2 pounds flank steak
• 6 tablespoons extra-virgin olive oil
• cup fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 4 cloves garlic, minced
• 2 teaspoons ground oregano
• 1 teaspoon kosher salt
• teaspoon black pepper
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 cups cherry tomatoes, halved
• 1 English cucumber, chopped
• 1 red onion, chopped
• 8 cups chopped romaine lettuce
• 1 cup crumbled feta cheese
• cup chopped fresh parsley

Directions

Step 1: Place the flank steak in a large resealable plastic bag. In a small bowl, whisk together the olive oil, lemon juice, Worcestershire sauce, minced garlic, oregano, salt, and pepper. Reserve cup of the marinade for the vegetables, and pour the remaining marinade over the steak. Turn the steak to coat evenly, seal the bag, and chill for at least 2 hours or up to 12 hours.

Step 2: Preheat the oven to 450F (230C). Position one oven rack in the center and another about 4 inches from the broiler. Line a baking sheet with aluminum foil and spray it with cooking spray.

Step 3: In the prepared baking sheet, toss the chickpeas, tomatoes, cucumber, and onion with the reserved cup marinade. Spread the vegetables in an even layer.

Step 4: Roast the vegetables on the center rack for 15-20 minutes, or until they begin to brown and pucker. Once done, remove the baking sheet from the oven and set the oven to broil.

Step 5: Push the roasted vegetables toward the center of the baking sheet. Take the steak out of the marinade, allowing any excess liquid to drip off, and brush off the garlic bits. Place the steak on top of the vegetables. Discard the marinade.

Step 6: Broil the steak on the top rack, flipping once, until it chars slightly and reaches an internal temperature of 125F (52C) for rare or 135F (57C) for medium-rare, about 3-5 minutes per side.

Step 7: Remove the steak from the broiler and loosely cover with foil. Let it rest for 10 minutes before slicing it thinly against the grain.

Step 8: Serve the warm steak and roasted vegetables over a bed of romaine lettuce, and top with crumbled feta cheese and chopped parsley. Drizzle the pan juices over the top for extra flavor.

Nutrition Facts (per serving)

• Calories: 463
• Fat: 31g (39% Daily Value)
• Saturated Fat: 10g (52% Daily Value)
• Cholesterol: 70mg (23% Daily Value)
• Sodium: 853mg (37% Daily Value)
• Total Carbohydrate: 22g (8% Daily Value)
• Dietary Fiber: 5g (18% Daily Value)
• Total Sugars: 4g
• Protein: 26g (51% Daily Value)
• Vitamin C: 39mg (43% Daily Value)
• Calcium: 200mg (15% Daily Value)
• Iron: 5mg (27% Daily Value)
• Potassium: 751mg (16% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary based on your specific calorie needs.

Origin and History

The origins of Greek cuisine trace back to ancient times, blending a variety of influences from the Mediterranean. Greek food is renowned for its emphasis on fresh, natural ingredients like olive oil, vegetables, and lamb. The combination of grilled meat and vegetables is central to many traditional Greek dishes. The Greek Flank Steak and Veggie Salad is a modern take on this tradition, blending the bold flavors of grilled steak with Mediterranean vegetables like tomatoes, cucumbers, and onions. The dish also incorporates feta cheese, which has been a staple in Greek cuisine for centuries, believed to have originated on the islands of the Aegean Sea.

Regional Variations

In Greece, salads are a regular part of everyday meals, especially during the warmer months. The ingredients for this dish, such as feta, tomatoes, cucumbers, and olive oil, are commonly found across various Greek islands and regions. However, depending on the area, you might encounter regional twistssome regions might add olives or herbs like mint to enhance the flavor. The use of flank steak in the recipe is more of a modern adaptation, as traditionally, lamb or chicken would have been more commonly used in Greek dishes. This fusion of steak with classic Greek salad elements provides a new yet familiar culinary experience.

Differences from Similar Dishes

Greek Flank Steak and Veggie Salad stands out from other Mediterranean or Greek-inspired salads because of the unique combination of grilled steak and roasted vegetables. While dishes like Greek Salad are typically served fresh and cold, this recipe takes the Greek flavor profile and introduces cooked elements, making it a hearty, warm meal rather than just a side dish. Unlike classic steak salads, which may rely on leafy greens or dressings, this recipe uses roasted chickpeas, tomatoes, cucumbers, and onions as the vegetable base, giving it a more complex flavor and texture.

Where Its Typically Served

The Greek Flank Steak and Veggie Salad is perfect for casual dining, whether it's a weeknight dinner or a weekend barbecue. Its often served as a complete meal, making it a popular choice for family gatherings and outdoor meals in Greece and the Mediterranean. This salad could also be found in more modern Mediterranean restaurants around the world, where chefs are looking to create innovative twists on traditional dishes. In Greece, similar meals may be served alongside pita bread or roasted potatoes, which complement the fresh, bold flavors of the grilled steak and vegetables.

Interesting Facts

1. Feta cheese, a key ingredient in this dish, is made from sheep's or goat's milk and has been produced in Greece for thousands of years. It was officially recognized as a protected designation of origin (PDO) product by the European Union in 2002, meaning that true feta can only be made in certain regions of Greece.

2. The addition of chickpeas to the dish is a nod to Greek pantry staples. Chickpeas have been grown in Greece for centuries, and they are a significant source of protein in Mediterranean diets.

3. Flank steak, while not traditionally Greek, is a flavorful and lean cut of beef, making it a great choice for grilling. It has gained popularity in Mediterranean-inspired recipes due to its ability to absorb marinades well and its delicious, juicy texture when cooked properly.

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