Flank steak has a bad reputation for being chewy and tough, but if you cook it on a high heat and cut against the grain, it can be really tasty! The summer salad also helps keep this meal light. Use whatever is left over for tomorrow’s lunch.
Garlic Grilled Flank Steak with Cucumber Tomato Salad
- 1 1/2 lb flank steak
- 1/2 cup + 6 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons Italian seasoning, divided
- 1 tablespoon garlic powder
- 1 tablespoon garlic, chopped
- Juice of 2 lemons, divided
- 1 teaspoon red wine vinegar
- 2 large vine ripen tomatoes, seeded, coarsely chopped
- 1/2 English cucumber, chopped
- 1/2 red onion, chopped
- 1 bell pepper, chopped
- 1/2 cup pitted black olives, chopped
- 1 half cup crumbled feta cheese
- Lay flank steak out flat, trim any extra fat or silver skin. Generously season steak with salt and pepper.
- Add 1/ 2 cup olive oil, salt, pepper, 1 teaspoon Italian seasoning, garlic powder, garlic and juice of 1 lemon to a plastic bag and mix well. Add steak to bag and let marinate for 40 minutes up to two hours.
- Heat grill on high heat (about 400 degrees). Remove steak from bag, and cook on very hot grill, flipping every 4-5 minutes (for medium rare steak, the steak will cook for about 10 minutes). Remove from grill when steak is at your preferred doneness.
- Place a small piece of foil over the steak to “tent” it and let it finish carryover cooking as it rests for 10 minutes. When steak has rested for at least 10 minutes slice it width-wise against the grain – which is essential to keeping the steak from being too chewy or tough.
- While steak is resting, make salad: whisk 6 tablespoons olive oil, juice of 1 lemon, vinegar, and 1/2 teaspoon Italian seasoning together until blended. Season to taste with salt and freshly ground black pepper.
- Combine the tomatoes, cucumber, onion, pepper and olives in a bowl. Toss with dressing. Gently fold in feta cheese and serve chilled layered with steak. Enjoy!