Grilled Flank Steak with Tomato-Feta Salad
By Jessica RudolphPublished on May 2, 2023
Time
1¼ hours
Yield
Serves 4
Ingredients
1 (1½-pound) flank steak, trimmed2 teaspoons sugar, divided1½ teaspoons Greek seasoning 1 teaspoon table salt, divided1 teaspoon pepper 5 tablespoons extra-virgin olive oil 1 shallot, minced2 tablespoons minced fresh mint 2 tablespoons red wine vinegar, divided1½ pounds mixed ripe tomatoes, cored and sliced ¼ inch thick2 ounces feta cheese, crumbled (½ cup)
Before You Begin
We developed this recipe using Cavender's All Purpose Greek Seasoning.
Instructions
- Pat steak dry with paper towels and sprinkle with 1½ teaspoons sugar, Greek seasoning, ½ teaspoon salt, and pepper. Whisk oil, shallot, mint, 1 tablespoon vinegar, remaining ½ teaspoon sugar, and ¼ teaspoon salt together in bowl. Arrange tomatoes in even layer on large platter.
- Grill steak over hot fire (covered if using gas) until browned on both sides and steak registers 125 degrees (for medium-rare), 6 to 10 minutes, flipping every 2 minutes. Transfer steak to wire rack set in rimmed baking sheet and let rest for 10 minutes.
- Cut steak in half lengthwise, with grain, then slice each half thin against grain. Transfer to platter. Mix 2 tablespoons dressing with remaining 1 tablespoon vinegar and drizzle over steak. Stir feta into remaining dressing. Sprinkle tomatoes evenly with remaining ¼ teaspoon salt, then spoon feta mixture over top. Serve.
Time
1¼ hoursYield
Serves 4Ingredients
1 (1½-pound) flank steak, trimmed
2 teaspoons sugar, divided
1½ teaspoons Greek seasoning
1 teaspoon table salt, divided
1 teaspoon pepper
5 tablespoons extra-virgin olive oil
1 shallot, minced
2 tablespoons minced fresh mint
2 tablespoons red wine vinegar, divided
1½ pounds mixed ripe tomatoes, cored and sliced ¼ inch thick
2 ounces feta cheese, crumbled (½ cup)
Ingredients
1 (1½-pound) flank steak, trimmed
2 teaspoons sugar, divided
1½ teaspoons Greek seasoning
1 teaspoon table salt, divided
1 teaspoon pepper
5 tablespoons extra-virgin olive oil
1 shallot, minced
2 tablespoons minced fresh mint
2 tablespoons red wine vinegar, divided
1½ pounds mixed ripe tomatoes, cored and sliced ¼ inch thick
2 ounces feta cheese, crumbled (½ cup)
Ingredients
1 (1½-pound) flank steak, trimmed
2 teaspoons sugar, divided
1½ teaspoons Greek seasoning
1 teaspoon table salt, divided
1 teaspoon pepper
5 tablespoons extra-virgin olive oil
1 shallot, minced
2 tablespoons minced fresh mint
2 tablespoons red wine vinegar, divided
1½ pounds mixed ripe tomatoes, cored and sliced ¼ inch thick
2 ounces feta cheese, crumbled (½ cup)
Why This Recipe Works
Sprinkling flank steak with sugar gave it a beautiful mahogany crust after only a short time on the grill.
Before You Begin
We developed this recipe using Cavender's All Purpose Greek Seasoning.
Instructions
- Pat steak dry with paper towels and sprinkle with 1½ teaspoons sugar, Greek seasoning, ½ teaspoon salt, and pepper. Whisk oil, shallot, mint, 1 tablespoon vinegar, remaining ½ teaspoon sugar, and ¼ teaspoon salt together in bowl. Arrange tomatoes in even layer on large platter.
- Grill steak over hot fire (covered if using gas) until browned on both sides and steak registers 125 degrees (for medium-rare), 6 to 10 minutes, flipping every 2 minutes. Transfer steak to wire rack set in rimmed baking sheet and let rest for 10 minutes.
- Cut steak in half lengthwise, with grain, then slice each half thin against grain. Transfer to platter. Mix 2 tablespoons dressing with remaining 1 tablespoon vinegar and drizzle over steak. Stir feta into remaining dressing. Sprinkle tomatoes evenly with remaining ¼ teaspoon salt, then spoon feta mixture over top. Serve.
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