Recipes

[IamMrsG]

This recipe calls for flank steak, but any steak will be good.

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

MARINADE

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 note: Serve with a good Syrah and warm bread.

[Honeybit]

Thanks, Mrs G.  I do love Greek flavors.  ITA with "any steak will be good" -- one of my favorite food quotes is, "To improve the flavor of salt, sprinkle it lightly over a tender steak."

[forrestwolf]

I just happen to have all of the ingredients on hand.....minus onion for me.....Now, when I am able to push out my grill, I will have something to do with the flank steak that I have been trying to think of recipes for......

@Honeybit...I am not stalking you, but I just happen to be posting after you, as I know where to find all of the good recipes.....:smileyhappy:

[Honeybit]

@forrestwolf, Now you're a wolf I don't mind being stalked by, my Georgia friend!  Do hope all things are better for you and your dad.