Greek Marinated Flank Steak and My Favorite Hummus Plate

(from castro15’s recipe box)

Categories: Appetizers

Ingredients

  • marinated flank steak
  • 2 pound flank steak
  • 1/4 cup red wine vinegar
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons honey
  • 2 garlic cloves, finely minced or pressed
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil
  • for the plate
  • 2 shallots, thinly sliced
  • 2 cups grape tomatoes, halved or quartered
  • 1 seedless cucumber, peeled and chopped
  • 1 cup pitted kalamata olives, some sliced if desired
  • 6 ounces feta cheese
  • your favorite hummus (mine is from jerusalum), plus extra chickpeas
  • artichoke hearts (current faves are these grilled ones)
  • roasted red peppers
  • pita bread
  • lemon wedges
  • quick tzatziki
  • 2/3 cup plain Greek yogurt
  • 1/2 seedless cucumber, diced
  • 1 garlic clove, minced
  • 1/2 lemon, juiced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill
  • 1/2 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Place the flank steak in a baking dish and season with salt and pepper.In a bowl, whisk together the vinegar, lemon juice, honey, garlic, dill and oregano. Continue to whisk while streaming in the olive oil. Cover the flank steak with half of the dressing. Let marinate at least 4 to 6 hours, or even overnight. When ready to cook, you can sear it in a cast iron skillet (I do about 5 minutes per side) or you can place the flank steak directly on a preheated grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.

  2. After 10 minutes, slice the steak against the grain in to super thin strips.

  3. In a large bowl, combine the shallots, tomatoes, cucumbers, olives and half of the feta. Pour the rest of the dressing over top and let the mixture marinate anywhere from 30 minutes to overnight. It’s SO delicious the longer it sits!

  4. Arrange your platter with the hummus in the center and spoonfuls of the marinated salad, the flank steak strips, peppers, artichokes, extra feta chunks, pita bread, tzatziki bowl and lemon wedges. Devour!

  5. quick tzatziki

  6. Add all ingredients to a food processor and blend until combined. You can leave this as chunky or as smooth as you’d like!

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