Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Greek Spinach Salad with Grilled Flap Steak and Marinated Feta

By Jennifer Armentrout June/July 2016 Issue
Featured in our Backyard BBQ Guide
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.
Read Reviews (3)
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Related

Reviews

Rate or Review

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.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today and get the latest from Fine Cooking plus special offers

Site Links

Taunton Network

© 2018 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - June/July 2018

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?