Steak Salad with Creamy Feta Dressing
9
Points®
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. This true dinner salad features delicious marinated slices of steak over crisp greens full of cool and filling vegetables. The feta dressing is so wonderful you should double the recipe to use on other salads during the week. Simple to prepare, this dish is great for a weekend meal or you can cut the prep in half and marinate the steak overnight to prepare for a much faster weeknight dinner. Keep it Greek and serve with a few warm slices of pita bread.
Ingredients
Fresh lemon juice
6 Tbsp
Olive oil
3 Tbsp
Garlic
1 medium clove(s)
Dried oregano
0.5 tsp
Dried thyme
0.25 tsp
Black pepper
0.25 tsp
Uncooked lean and trimmed beef flank steak
1 pound(s)
Uncooked baby potatoes
8 oz
Crumbled feta cheese
2 Tbsp
Water
1 Tbsp
Table salt
0.125 tsp
Romaine lettuce
6 cup(s), shredded
English cucumber(s)
1 medium
Grape tomatoes
1 cup(s)
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 and 1 tbsp dressing
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