Greek Flank Steak Salad


What an awesome salad for a hot, summer’s day.  (To be honest, I forgot to take a picture of the one I made, so I stole this picture, which is very similar.)  I marinated the steak the night before, grilled it up, chilled it, and put the salad together right before dinner.  It was perfection.


3 cloves garlic, crushed
1/4 cup lemon juice
1 tsp. salt
1/2 tsp pepper
1 Tbs Greek seasoning
1 cup olive oil

flank steak (any size)

Mix the marinade together and place in zip lock bag with flank steak.  Refrigerate overnight.  Grill or broil the next day about 3 or 4 minutes per side (depending on the thickness of the steak), keeping some pink in the middle.  Let meat rest about ten minutes and then thinly slice against the grain.  Refrigerate until ready to make salad.

For the salad, I added the following ingredients:


sliced cucumber
thinly sliced red onion
chopped tomato
sliced red pepper
feta cheese

I drizzled the Lighthouse Greek dressing I had on hand over the salad, but making a Greek dressing is super easy (lots of recipes online) and then topped with the chilled steak.  Delish!