Greek Flank Steak with Roasted Veggie Salad

Ingredients List

• 2 pounds flank steak

• 6 tablespoons extra-virgin olive oil

• ¼ cup fresh lemon juice

• 2 tablespoons Worcestershire sauce

• 4 cloves garlic, minced

• 2 teaspoons ground oregano

• 1 teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 (15 ounce) can chickpeas, drained and rinsed

• 1 ½ cups cherry tomatoes, halved

• 1 English cucumber, chopped

• 1 red onion, chopped

• 8 cups chopped romaine lettuce

• 1 cup crumbled feta cheese

• ¼ cup chopped fresh parsley

Instructions

1. Place the flank steak in a large resealable plastic bag. In a small bowl, whisk together olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper. Set aside 1/2 cup of marinade for the vegetables, and pour the rest over the steak, making sure to coat it well. Seal the bag and refrigerate for at least 2 hours, or up to 12 hours.

2. Preheat your oven to 450°F (230°C). Position one rack in the center and another 4 inches from the broiler. Line a baking sheet with aluminum foil and coat it with cooking spray.

3. On the prepared baking sheet, toss chickpeas, tomatoes, cucumbers, and onions with the reserved 1/2 cup marinade. Spread the vegetables evenly across the sheet.

4. Roast the vegetables on the center rack for 15 to 20 minutes, or until they start to shrink and brown.

5. Remove the baking sheet from the oven and turn the oven to broil. Push the roasted vegetables to the center of the pan. Remove the steak from the marinade, allowing any excess liquid to drip off. Discard the marinade. Place the steak on top of the vegetables.

6. Broil the steak on the top rack, flipping once, until it begins to char and an instant-read thermometer inserted into the thickest part of the steak reads 125°F (52°C) for rare or 135°F (57°C) for medium-rare, about 3 to 5 minutes per side.

7. Let the steak rest, loosely covered with foil, for 10 minutes before slicing it thinly against the grain. Serve the warm steak and vegetables over a bed of romaine lettuce, topped with feta cheese and parsley, and drizzle with pan juices.

Helpful Tips

The nutrition information for this recipe includes the full amount of marinade ingredients, though the actual amount used will vary depending on how much is absorbed by the steak.

Nutritional Information (per serving)