Marinade and Steak
2/3 cup Balsamic vinaigrette salad dressing
4 Garlic cloves, pressed
1 1/2 tsp Dried oregano
1/8 tsp Coarsely ground black pepper
1 Beef flank steak (1 1/2 – 2 lbs)
1 can Artichoke hearts in water, drained and cut into quarters
3 Plum tomatoes, cut into wedges
1 cup Cucumber slices, cut in half
1/2 Small red onion, sliced into thin wedges
1/2 cup Pitted ripe olives, sliced
1 bag (10 ounces) hearts of romaine lettuce, torn into pieces (8 cups)
1 package (4 ounces) crumbled feta cheese
3/4 cup Balsamic vinaigrette salad dressing
1) For marinade, combine dressing, garlic, oregano and black pepper in a small bowl; whisk. Place steak and marinade in resealable plastic food storage bag; turn to coat. Marinate in refrigerator 6-8 hours or overnight, turning occasionally.
2) Prepare grill for direct cooking over medium coals. For salad, quarter artichoke hearts and cut tomatoes into wedges. Slice cucumber; cut slices in half. Slice onion into thin wedges. Slice olives.
3) remove steak from marinade; discard marinade. Place steak on grid of grill. Grill, uncovered 17-21 minutes or until steak is medium rare to medium doneness, turning occasionally. Remove steak from grill. Carve steak diagonally across the grain into thin slices.
4) Arrange lettuce on large serving platter; top with steak slices, artichokes, tomatoes, cucumber, onion and olives. Top with feta cheese.
This was a great salad to have company over for. 5 of us ate from this salad and I still had left overs for lunch the next day. It was so great with a nice glass of white wine. I think one of my other favorite parts of this dinner was the cheese bread with it. Be sure to view the Cheesy Pita Bread Wedges Recipe, its a perfect pair with this salad!!