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

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.

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Reviews (5 reviews)

WesleyParks | 08/28/2019
Thanks for sharing!
Krispie | 08/26/2018
This was good but I doubled the dressing and that was too much. Also, as wonderful as the feta was, it was a little overpowering. I would use 1.5 x the dressing recipe and cut back on the feta a bit.

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What We're Cooking Now

Name: Greek Spinach Salad with Grilled Flap Steak and Marinated Feta
Yield: 4 servings
Cuisine: Greek
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