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Recipe

Greek Spinach Salad with Grilled Flap Steak and Marinated Feta

Scott Phillips

Servings: 4

Grilled steak turns a Greek salad into a substantial dish, while marinating the feta in a mixture of spicy chile flakes, briny capers, bright lemon, and herbs adds a big punch of flavor. Serve with grilled pita or crusty bread rubbed with fresh garlic to round out the meal.

Ingredients

  • 5-1/2 Tbs. extra-virgin olive oil
  • 3 medium cloves garlic, minced
  • 1 Tbs. chopped fresh oregano or 1 tsp. dried
  • 2 tsp. red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 lb. beef flap meat, cut into pieces of even thickness, if necessary
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. capers, rinsed and chopped
  • 1 Tbs. fresh lemon juice
  • 1 tsp. chopped fresh thyme
  • 1/4 tsp. crushed red chile flakes
  • 7 oz. feta (preferably Greek), cut into small cubes (about 1-1/2 cups)
  • 5 oz. baby spinach (about 5 lightly packed cups)
  • 2 mini cucumbers, halved lengthwise and thinly sliced crosswise
  • 1-1/2 cups cherry tomatoes (preferably a mix of colors and shapes), halved
  • 1/2 cup pitted Kalamata olives, halved

Nutritional Information

      Calories (kcal) : 570
      Fat Calories (kcal): 390
      Fat (g): 43
      Saturated Fat (g): 14
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 24
      Cholesterol (mg): 100
      Sodium (mg): 1190
      Carbohydrates (g): 11
      Fiber (g): 3
      Sugar (g): 5
      Protein (g): 34

Preparation

  • In a medium bowl, whisk 3 Tbs. of the oil with the garlic, oregano, vinegar, 1/4 tsp. salt, and a few grinds pepper. Add the steaks and turn to coat. Cover and marinate in the refrigerator for up to 4 to 6 hours.
  • Meanwhile, in a medium bowl, whisk the remaining 2-1/2 Tbs. oil, the parsley, capers, lemon juice, thyme, and chile flakes. Add the feta and stir gently to coat. Marinate at room temperature for up to 1 hour, or in the refrigerator for up to 6 hours.
  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire. Remove the steaks from the marinade and pat dry. Grill, turning every 2 minutes, until cooked to your liking, 6 to 8 minutes for medium (140°F). Transfer to a cutting board, cover loosely with foil, and let rest for 5 to 10 minutes. Thinly slice the steak against the grain, then season lightly with salt.
  • Put the spinach, cucumbers, tomatoes, and olives in a large bowl. Drizzle all of the marinade from the feta over the salad, using a spatula to hold back the feta (it’s OK if a few pieces fall in). Season with salt and pepper, and toss to coat. Arrange on a serving platter or divide among four dinner plates. Scatter the steak and feta over the salad, and serve.

Reviews

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Reviews

  • auroranati | 06/18/2016

    Really enjoyed this - easy and tasty summer dinner. Used packaged baby "super green" in lieu of spinach. The dressing is insufficient, so I left it on the feta and dressed the greens with a little lemon-infused olive oil and red wine vinegar, salt and pepper instead. I roasted the steak in the oven. The feta takes this main dish salad over the top.

  • Skyler | 06/07/2016

    This looked and sounded delicious when I saw it in Fine Cooking. I substituted with flank steak since I had some on hand. It was very tasty but needed more of the marinade/dressing. Depending on how many you're serving, you might want to increase the amounts. I served it to 3 people, and it disappeared quickly. Perfect salad for summer...or any other time!

  • Krispie | 05/30/2016

    I made this twice. As written, the recipe doesn't provide quite enough dressing for the spinach. Doubled was too much - next time I will trying 1.5 times the dressing - that should be perfect. The meat was delicious and the feta was absolutely fantastic. The recipe as written is a little light for four adults, especially if you are at all hungry.

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