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Greek Steak Salad

Source of Recipe


The Olympian






List of Ingredients



• 1 flank steak, about 1 lb.
  
• 2 Tbsp Worcestershire sauce
  
• 1 Tbsp lemon juice
  
• 1 large clove garlic, minced
  
• 1/4 tsp oregano
  
• Black pepper to taste
  
• 1 Tbsp olive oil
  
• .
  
• -- For the Vinaigrette --
  
• 1 ounce lemon juice
  
• 1/2 tsp Worcestershire sauce
  
• 1 clove garlic, minced
  
• 1/2 tsp oregano
  
• Salt and pepper to taste
  
• 3 ounces extra-virgin olive oil
  
• 1 Tbsp finely chopped parsley
  
• .
  
• 1 to 2 heads romaine, torn, washed and dried
  
• 2 tomatoes, cored and cut into wedges
  
• 1 red onion, sliced thinly into rings
  
• 1 cucumber, peeled and sliced thinly
  
• 4 scallions, cut into 1-inch pieces, including green parts
  
• 1 cup crumbled feta cheese
  






Instructions



1. Score surface of flank steak with knife on the diagonal on both sides. Place steak in sealable plastic bag. Whisk together Worcestershire sauce, lemon juice, minced garlic, oregano, pepper and olive oil. Pour marinade into bag with steak. Marinate steak at least 4 hours or overnight in refrigerator, turning occasionally.
   
   
2. To make the vinaigrette: Whisk lemon juice, Worcestershire, minced garlic, oregano, salt and pepper together. While whisking, gradually add olive oil. Add minced parsley and stir. Cover vinaigrette and refrigerate. (Allow to come to room temperature before serving.)
   
   
3. Season steak with salt, and grill or broil (discard marinade) to rare or medium-rare; set steak aside on plate to rest for 10 minutes.
   
   
4. Meanwhile, toss romaine, tomato wedges, sliced onion, cucumber and scallions in large bowl with vinaigrette (reserve about a tablespoon).
   
   Divide salad among 4 plates. Slice steak thinly on diagonal and place on top of each salad. Sprinkle crumbled feta on top of salads, and drizzle with reserved vinaigrette.
   
   Makes 4 servings.