Steak Salad with Creamy Feta Dressing

8
Total Time
1 hr 12 min
Prep
20 min
Cook
22 min
Serves
4
Difficulty
Easy
Meat lovers and vegetable lovers will be equally delighted with this Greek-influenced meal. The dressing is wonderful - double the recipe for other salads later in the week.

Ingredients

fresh lemon juice

6 Tbsp, divided

olive oil

3 Tbsp, divided

garlic clove(s)

1 medium clove(s), minced

dried oregano

½ tsp, divided

dried thyme

¼ tsp

black pepper

¼ tsp

uncooked lean and trimmed beef flank steak

1 pound(s)

uncooked baby potatoes

8 oz, red variety

crumbled feta cheese

2 Tbsp, mashed with a fork

water

1 Tbsp

table salt

tsp

romaine lettuce

6 cup(s), shredded, or roughly torn

English cucumber(s)

1 medium, halved, thinly sliced

grape tomatoes

1 cup(s), halved

Instructions

  1. In a container large enough to hold steak, whisk together 4 Tbsp lemon juice, 2 Tbsp oil, garlic, 1/4 tsp oregano, thyme and pepper. Lightly score steak on both sides, place in dish with marinade and turn to coat. Set aside for 30 minutes or refrigerate, covered, overnight.
  2. Bring a medium saucepan of salted water to a boil; add potatoes and reduce heat to medium-low. Simmer potatoes until tender, 7-10 minutes; drain and plunge into cold water. Drain; set aside to cool.
  3. Place oven rack 3 to 4 inches from broiler; turn broiler to high. Remove steak from marinade; discard marinade. Pat steak dry; broil, 5-6 minutes per side for medium-rare, or longer for desired degree of doneness. Let steak rest for 5-10 minutes.
  4. While steak rests, in a small air-tight container, combine remaining 2 Tbsp lemon juice, 1 Tbsp oil, 1/4 tsp oregano, mashed feta, water and salt. Cover container; shake vigorously until creamy (some small chunks of cheese are fine).
  5. Pat potatoes dry; slice each one in half. Thinly slice steak against grain.
  6. When ready to serve, combine lettuce, cucumber, tomatoes and potatoes in a serving bowl; top with steak and drizzle with dressing.
  7. Serving size: 3 oz steak, 2 cups potato-vegetable mixture, 1 Tbsp dressing

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