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Flank Steak A La Grecque With Greek Salad

salads, bbq, beef - other, greek

1 teaspoon grated lemon rind
1 tablespoon (each) lemon juice and vegetable oil
2 cloves garlic; minced
1/2 teaspoon dried oregano
1/4 teaspoon (each) salt and pepper
1 pound flank steak
----Greek Salad----
1/2 English cucumber
1 sweet green pepper
1/2 onion
2 tomatoes
1 tablespoon (each) red wine vinegar and olive oil
1/4 teaspoon pepper
pinch salt
2 ounces feta cheese; sliced
12 Kalamata olives
1/4 teaspoon dried oregano

In shallow glass dish, whisk together lemon rind and juice, oil, garlic, oregano, salt and pepper; add steak, turning and patting to coat. Let stand for 10 minutes. Cook steak on greased grill pan over medium-high heat for about 6 minutes per side for medium-rare or until browned but still pink inside. (Or broil for about 4 minutes per side.) Transfer steak to cutting board; tent with foil and let stand for 5 minutes before carving thinly across the grain. Greek Salad: Thinly slice English cucumber. Cut green pepper and onion into thin rings. Cut tomatoes into wedges. Arrange on platter. Sprinkle vegetables with red wine vinegar and olive oil, pepper and salt. Scatter feta cheese, sliced, and Kalamata olives over top; sprinkle with dried oregano. Serve with orzo and steamed carrots.

Contributor: Canadian Living Magazine, April, 2000

Yield: 4 servings

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