Greek Flank Steak and Vibrant Veggie Salad: A Mediterranean Delight

This recipe combines the robust flavors of marinated Greek flank steak with a refreshing and colorful veggie salad. It’s a perfect meal for warm weather, offering a delicious balance of protein, healthy fats, and plenty of vitamins and minerals. The vibrant flavors of the Mediterranean shine through in every bite, making it a truly satisfying and enjoyable dish. This recipe is easily adaptable, so feel free to adjust the vegetables in the salad to your liking or what you have on hand.

## Why This Recipe Works

* **Flavor Explosion:** The Greek marinade for the flank steak infuses the meat with a complex blend of herbs, lemon, garlic, and olive oil, creating a taste sensation that’s both savory and bright.
* **Healthy and Balanced:** This meal is packed with protein from the flank steak, healthy fats from olive oil and potentially avocado (if you add it to your salad), and an abundance of vitamins and minerals from the various vegetables.
* **Versatile:** The salad can be customized to include your favorite vegetables. The dressing is also simple to adjust to your taste preferences.
* **Relatively Quick:** While the flank steak benefits from marinating, the actual cooking and assembly of the salad are quite quick, making it a great option for a weeknight dinner.
* **Impressive Presentation:** The vibrant colors of the salad combined with the perfectly grilled flank steak make for a visually appealing dish that’s perfect for entertaining.

## Ingredients

### For the Greek Flank Steak:

* 1.5-2 lbs Flank Steak
* 1/4 cup Olive Oil
* 1/4 cup Lemon Juice, freshly squeezed
* 4 cloves Garlic, minced
* 2 tablespoons Dried Oregano
* 1 tablespoon Dried Rosemary, crushed
* 1 teaspoon Dried Thyme
* 1/2 teaspoon Red Pepper Flakes (optional, for a little heat)
* 1 teaspoon Salt
* 1/2 teaspoon Black Pepper, freshly ground

### For the Vibrant Veggie Salad:

* 1 English Cucumber, diced
* 1 Red Bell Pepper, diced
* 1 Yellow Bell Pepper, diced
* 1 pint Cherry Tomatoes, halved
* 1/2 Red Onion, thinly sliced
* 1/2 cup Kalamata Olives, pitted and halved
* 4 oz Feta Cheese, crumbled
* 1/4 cup Fresh Parsley, chopped
* 1/4 cup Fresh Mint, chopped
* Optional: 1 Avocado, diced (added just before serving to prevent browning)

### For the Lemon-Herb Vinaigrette:

* 1/4 cup Olive Oil
* 3 tablespoons Lemon Juice, freshly squeezed
* 1 tablespoon Red Wine Vinegar
* 1 teaspoon Dried Oregano
* 1 clove Garlic, minced
* 1/4 teaspoon Salt
* 1/4 teaspoon Black Pepper, freshly ground

## Equipment

* Large Bowl (for marinating the steak)
* Whisk (for the vinaigrette)
* Grill (or grill pan)
* Large Bowl (for the salad)
* Cutting Board
* Knife

## Instructions

### Step 1: Marinate the Flank Steak (at least 2 hours, preferably overnight)

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, thyme, red pepper flakes (if using), salt, and pepper.
2. Place the flank steak in the bowl and turn to coat it evenly with the marinade.
3. Cover the bowl with plastic wrap or place the steak in a resealable plastic bag. Refrigerate for at least 2 hours, or preferably overnight. The longer it marinates, the more flavorful and tender the steak will be.

### Step 2: Prepare the Veggie Salad

1. While the steak is marinating, prepare the vegetables. Dice the cucumber, red bell pepper, and yellow bell pepper into bite-sized pieces.
2. Halve the cherry tomatoes.
3. Thinly slice the red onion.
4. Halve the Kalamata olives.
5. Chop the fresh parsley and mint.
6. In a large bowl, combine the diced cucumber, red bell pepper, yellow bell pepper, cherry tomatoes, red onion, Kalamata olives, parsley, and mint. Set aside.

### Step 3: Make the Lemon-Herb Vinaigrette

1. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, minced garlic, salt, and pepper.
2. Taste and adjust the seasonings as needed. You may want to add a little more lemon juice for extra tang or a pinch of sugar to balance the acidity.

### Step 4: Grill the Flank Steak

1. Remove the flank steak from the refrigerator and let it sit at room temperature for about 30 minutes before grilling. This will help it cook more evenly.
2. Preheat your grill to medium-high heat (about 400-450°F).
3. Lightly oil the grill grates to prevent sticking.
4. Place the flank steak on the hot grill and cook for 4-6 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure the steak reaches the correct internal temperature.
* Medium-Rare: 130-135°F
* Medium: 135-145°F
* Medium-Well: 145-155°F
5. Once the steak is cooked to your liking, remove it from the grill and place it on a cutting board. Let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

### Step 5: Assemble the Salad and Serve

1. While the steak is resting, toss the veggie salad with the lemon-herb vinaigrette. Be careful not to overdress the salad; you may not need to use all of the vinaigrette.
2. If using, gently fold in the diced avocado just before serving.
3. Thinly slice the flank steak against the grain. This will make it easier to chew and more tender.
4. Divide the salad among plates or a serving platter. Top with the sliced flank steak and crumbled feta cheese.
5. Serve immediately and enjoy!

## Tips and Variations

* **Marinating Time:** While 2 hours is the minimum marinating time, overnight marinating yields the best flavor.
* **Steak Doneness:** Use a meat thermometer for accurate doneness. Remember that the steak will continue to cook slightly as it rests.
* **Vegetable Variations:** Feel free to substitute other vegetables in the salad. Some good options include bell peppers (different colors), artichoke hearts, sun-dried tomatoes, and chickpeas.
* **Cheese Variations:** If you don’t like feta cheese, you can substitute goat cheese or even omit the cheese altogether.
* **Herb Variations:** Experiment with different herbs in the marinade and vinaigrette. Fresh herbs like oregano, thyme, and rosemary will add a brighter flavor.
* **Add a Grain:** For a heartier salad, add a cooked grain like quinoa or farro.
* **Spice it Up:** Add more red pepper flakes to the marinade or vinaigrette for a spicier kick.
* **Make it Ahead:** The marinade and vinaigrette can be made ahead of time and stored in the refrigerator. The vegetables can also be prepped in advance, but wait to dress the salad until just before serving.
* **Grilling Alternatives:** If you don’t have a grill, you can cook the flank steak in a grill pan on the stovetop or broil it in the oven.
* **Serving Suggestions:** Serve the Greek flank steak and veggie salad as a main course or as a side dish at a barbecue. It’s also great for meal prepping.
* **Avocado Tip:** To prevent the avocado from browning, toss it with a little lemon juice before adding it to the salad.

## Nutritional Information (approximate, per serving)

* Calories: 500-600
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 20-30g

**Disclaimer:** Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

## Serving Suggestions

This Greek Flank Steak and Vibrant Veggie Salad is delicious on its own as a light yet satisfying meal. However, you can also pair it with some complimentary sides to create a more substantial feast. Here are a few ideas:

* **Grilled Pita Bread:** Warm pita bread is perfect for scooping up the salad and enjoying every last bit of flavor.
* **Hummus:** Serve with a side of hummus for dipping the pita bread or adding a creamy element to the salad.
* **Tzatziki Sauce:** A dollop of tzatziki sauce adds a refreshing coolness to the dish.
* **Roasted Potatoes:** Roasted potatoes with herbs and lemon make a hearty and flavorful side.
* **Rice Pilaf:** A simple rice pilaf is a great way to round out the meal.
* **Grilled Vegetables:** Add some grilled vegetables like zucchini, eggplant, or asparagus to the plate.
* **Lemon Wedges:** Serve with lemon wedges for an extra burst of citrus flavor.

## Storage Instructions

* **Leftover Steak:** Store leftover flank steak in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
* **Leftover Salad:** Store leftover salad in an airtight container in the refrigerator for up to 1-2 days. The salad may become slightly wilted over time.
* **Dressing:** Store leftover vinaigrette in an airtight container in the refrigerator for up to 1 week. Shake well before using.

It’s best to store the steak and salad separately to maintain the quality and freshness of each component. Also, avoid storing the salad with the dressing already mixed in, as this will make it soggy. Dress the salad just before serving.

## Conclusion

This Greek Flank Steak and Vibrant Veggie Salad is a delicious, healthy, and easy-to-make meal that’s perfect for any occasion. The combination of savory steak, colorful vegetables, and tangy vinaigrette is sure to please your taste buds. So, fire up the grill and give this recipe a try! You won’t be disappointed.

Enjoy this taste of the Mediterranean!