Greek Salad with Flank Steak (Greek Steak Salad)
Greek salad with broiled flank steak, kalamata olives, feta, and a red wine oregano vinaigrette. A complete meal in one bowl and the perfect use for leftover steak.
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Cooking tools:
- Instant-read thermometer
- Oven
- Baking sheet
- Aluminum foil
- Cutting board
- Chef's knife
- Mixing bowl
- Serving bowl
- Airtight container
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 1 pound flank steak
- ⅓ cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper ((to taste))
- ¼ cup red wine vinegar
- ½ cup diced red onion
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- ½ teaspoon finely minced garlic
- ¼ teaspoon red pepper flakes ((optional))
- 8 cups sliced romaine lettuce hearts
- ½ seedless cucumber, (halved lengthwise and sliced)
- 1 cup halved or quartered cherry tomatoes
- ½ cup sliced pitted kalamata olives ((or other Greek olives))
- ⅓ pound (about 3/4 cup) crumbled feta cheese
- Drained jarred pepperoncini ((optional))
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