Recipes

[IamMrsG]

We had leftover steak (and a few mushrooms) from the Flank Steak with Garlic Wine Sauce we had the other night, so I used it for this salad (measurements adjusted, of course, for two). Obviously, I skipped the preparation for grilling the steak and went straight to the vinaigrette and salad.  Nonetheless, it was a tasty and satisfying meal. 

Greek Steak Salad

Grill flank steak the day before and serve this entree salad to family or friends.

1 flank steak, about 1 pound
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 large clove garlic, minced
1/4 teaspoon oregano
Black pepper, to taste
1 tablespoon olive oil

Vinaigrette:
1 ounce lemon juice
½ teaspoon Worcestershire sauce
1 clove garlic, minced
½ teaspoon oregano
Salt and pepper, to taste
3 ounces extra-virgin olive oil
Enough parsley sprigs to make 1 tablespoon finely chopped

Salad:
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

Score surface of flank steak with knife on the diagonal on both sides (or ask butcher to run it through twice). Place in 1-gallon sealable plastic bag: Worcestershire sauce, lemon juice, minced garlic, oregano, pepper and olive oil. Zip bag shut and shake vigorously to combine ingredients. Add steak and squeeze out air before zipping bag shut again. Marinate steak at least 4 hours or overnight in refrigerator, turning occasionally.

To make vinaigrette: Place salt, garlic and parsley sprigs in food processor, and process ‘til garlic is finely chopped. Add Worcestershire, oregano, pepper, and lemon juice. While processor is running, gradually add olive oil. If making in advance, cover and refrigerate. (Allow to come to room temperature before serving.) Otherwise, set aside.

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. Then, slice steak thinly on diagonal. If grilled or broiled in advance, refrigerate, and bring to room temperature before serving.

Toss romaine, tomato wedges, sliced onion, cucumber and scallions in large bowl with vinaigrette (reserve about a tablespoon). Divide salad among four plates. Place sliced steak on top of each salad. Sprinkle crumbled feta cheese on top of salads and drizzle with reserved vinaigrette. Makes 4 servings.

Mrs. G's notes: Serve with a good Syrah and warm French bread.

[Kachina624]

You certainly do eat well at your house.  You are obviously a great cook.  I always get hungry reading your posts.

[IamMrsG]

@Kachina624  Thank you.  

Good food has been a lifelong passion of mine, and, fortunately for me,  I married a man who loves to eat.     I've preached this before here, but I sincerely believe God has blessed us with a wide and abundant opportunity for the pure enjoyment of food.  I see no reason whatsoever to limit ourselves to the "same ol', same ol'.

I realized only recently that our diet is not the norm.   My DH was just 

diagnosed with borderline diabetes, and we met with a dietitian two weeks ago.  For our initial meeting I took along with us a list of the meals we had eaten for two weeks prior.  She studied the menus carefully, then asked, "Do you eat out every night?"  It struck me as such an odd question I just sat there with a stupid look on my face, but my husband spoke up and said, "We rarely go out.  We can eat better at home."   I'm still processing that.

[Kachina624]

@IamMrsG  I think hubby gave you a huge compliment.  You'll have a real challenge ahead fixing those diatetic meals that are also yummy.

[gkelly]

The vinaigrette and salad recipes sounds great! Thank you for sharing!