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.