Greek Spinach Salad with Grilled Flap Steak and Marinated Feta
Ingredients
- 5 1/2 T extra-virgin olive oil
- 3 medium cloves garlic, minced
- 1 T chopped fresh oregano or 1 t dried
- 2 t red wine vinegar
- Kosher salt and freshly ground black pepper
- 1 lb. beef flap meet, cut into pieces of even thickness, if necessary
- 2 T chopped fresh flat-leaf parsley
- 1 T capers, rinsed and chopped
- I T fresh lemon juice
- I t chopped fresh thyme.
- 1/4 t crushed red Chile flakes
- 7 oz. feta (preferably Greek), cut into small cubes (about 1.5 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
Directions
In a medium bowl, whisk 3 T. of the oil with the garlic, oregano, vinegar, 1/4 t. salt and a few grinds of pepper. Add the steaks and turn to coat. Cover and marinate in the refrigerator for up to 4 to 6 hours.
In a medium bowl, whisk the remaining 2 1/2 T oil, 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 (400F to 475F) 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 (140F). 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 4 dinner plates. Scatter the steak and feta over the salad and serve.