I came up with this truly delicious meal last week. I'm so happy it worked out because I had very high expectations for it. I have a thing for flank steak these days. It's a strange looking lean cut that needs to be marinated, cooked to med rare, or medium at the most, and sliced against the grain on a bias. It unveils the most beefy flavour I don't seem to get from other cuts. It's one of those underrated pieces of meat. Paired with what I like to call a "salsa"....of greek origin ....which really makes no sense....but who cares because it's delish, takes this dish a different and lively level. Don't analyze it, make it.
p.s. if you don't have flank steak, a top sirloin would work well.
Flank Steak with Greek Salsa
Serves 3
Meat & Marinade
1 lb flank steak
2 tbsp olive oil
1 tbsp fresh lemon juice
2 cloves garlic, minced
1/2 tsp dried oregano
salt & pepper
Salsa
1 tbsp olive oil
1 tomato, small dice
1/4 cup kalamata olives, chopped
1/4 feta cheese
1/2 tsp lemon rind
1/4 tsp dried oregano
fresh parsley, finely chopped (optional)
fresh pepper
For the marinade, combine the olive oil, lemon juice, garlic and oregano in a shallow dish. Place the steak on top and turn to coat. Let marinate for 2 hours or up to 4 turning occasionally in the dish.
For the salsa, combine all of the ingredients. Check for seasoning. Note: the tomatoes will release their juices which helps create a dressing for the salsa. Set aside until ready to cook the steak.
Pre-heat the grill to medium high. Salt and pepper the steak. BBQ the meat for about 3-4 minutes each side or until medium rare. Set aside and let rest for 5-10 minutes. Tent with foil to keep it warm.
Slice the meat against the grain on a bias into thin strips. Serve with the salsa and any accumulated juices.
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