Ingredients and Weight:
- Flank steak (1 pound)
- Red onion (1/2, sliced)
- Bell pepper (1/2, chopped)
- Cherry tomatoes (1 cup, halved)
- Cucumber (1/2, sliced)
- Feta cheese (1/2 cup, crumbled)
- Kalamata olives (1/2 cup)
- Olive oil (1/4 cup)
- Lemon juice (2 tablespoons)
- Dried oregano (1 teaspoon)
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Marinate the flank steak in olive oil, lemon juice, oregano, salt, and pepper for at least 30 minutes or up to overnight.
- Grill the steak over high heat for 5-7 minutes per side, or until cooked to your desired doneness. Remove from the grill and let it rest for 10 minutes.
- In a large bowl, combine the red onion, bell pepper, tomatoes, cucumber, feta cheese, and olives.
- Thinly slice the steak against the grain and add it to the salad.
- Whisk together the remaining olive oil and lemon juice to make a simple dressing. Pour over the salad and toss to combine.
Nutritional Information:
Per serving (1/8 of the recipe):
* Calories: 300
* Fat: 15 grams
* Protein: 25 grams
* Carbohydrates: 15 grams
Dish Characteristics:
- Savory and flavorful with a touch of Mediterranean flair
- Fresh and vibrant colors from the vegetables
- Juicy and tender steak
- Healthy and satisfying
User Comments:
- "This salad is absolutely delicious! The Greek flavors are spot on."
- "I love how the steak adds a protein boost to the salad."
- "The dressing is the perfect complement to the vegetables and feta cheese."
- "This is a great dish to serve for a summer gathering or a light dinner."
- "I would definitely make this again and again!"
Special Precautions and Tips:
- Allow the steak to marinate for as long as possible to enhance the flavors.
- If you don't have a grill, you can cook the steak in a skillet over medium-high heat.
- To make the salad gluten-free, use gluten-free tamari in place of soy sauce.
