Greek Islands Steak Salad
Chopped kalamata olives and pepperoncini peppers add depth and authenticity to this hearty salad dressing.
- 1 1/2 lbs (750 g) beef flank steak
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) Greek Rub
- 3 tbsp (45 mL) olive oil
- 2 tbsp (30 mL) red wine vinegar
- 1 tsp (5 mL) Greek Rub
- 1 large garlic clove, pressed
- 2 tbsp (30 mL) pitted, chopped kalamata olives
- 2 tbsp (30 mL) chopped pepperoncini peppers
- 6 cups (1.5 L) fresh baby spinach leaves
- 1/2 cup (125 mL) diced seedless cucumber
- 1/4 cup (50 mL) crumbled feta cheese
- Additional sliced pepperoncini peppers and kalamata olives (optional)
Prepare grill for direct cooking over medium-high heat. For steak, brush steak with oil; sprinkle with rub and press into meat. Let stand until ready to grill.
For dressing, whisk together ingredients in Small Batter Bowl; set aside.
Grill steak, covered, 4 minutes or until grill marks appear. Turn with BBQ Tongs and grill 4-6 minutes or until Digital Pocket Thermometer registers 140ºF (60ºC) for medium-rare or 150ºF (65ºC) for medium doneness. Transfer steak from grill to cutting board; tent with foil and let stand 10 minutes (temperature will rise about 5ºF). Slice steak across the grain into 1/4-in. (6-mm) slices.
For salad, toss spinach and cucumber with half of the dressing in Stainless (4-qt./4-L) Mixing Bowl. To serve, divide salad among serving plates; arrange steak on top. Drizzle steak with remaining dressing. Top with feta cheese and additional peppers and olives, if desired.
- 4 servings
Nutrients per serving:
Calories 410, Total Fat 27 g, Saturated Fat 8 g, Cholesterol 75 mg, Carbohydrate 5 g, Protein 36 g, Sodium 590 mg, Fiber 2 g
U.S. Diabetic exchanges per serving:
1 vegetable, 5 medium-fat meat (0 carb)
Flank steak is a flat, flavorful cut of beef that can be tough if overcooked. Once cooked, carve it diagonally across the grain so that the slices are tender, rather than stringy. To cut diagonally across the grain, check for the direction the meat fibers are running, then cut crosswise into thin slices, angling the knife slightly.
For the dressing, 1/2 tsp (2 mL) lemon zest, 1/8 tsp (0.5 mL) salt, 1/4 tsp (1 mL) coarsely ground black pepper and 1/8 tsp (0.5 mL) dried oregano leaves can be substituted for the Greek Rub, if desired. Season steak with salt and coarsely ground black pepper to taste.