Greek Flank Steak and Veggie Salad
Greek Flank Steak and Veggie Salad layers juicy, broiled flank steak over roasted chickpeas and marinated veggies, then finishes with crisp romaine, briny feta, and fresh parsley. Bright lemon, oregano, and garlic infuse every bite, balancing savory char with fresh crunch. Ideal for a satisfying weeknight dinner or a company-worthy main salad.
- Prep20 mins
- Cook25 mins
- Serves6
- DifficultyMedium
- 1
Place the steak in a large resealable plastic bag. In a small bowl, whisk together the olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper. Reserve 1/2 cup of the marinade for the vegetables; pour the rest over the steak and turn to coat. Seal the bag. Refrigerate for at least 2 hours or up to 12 hours.
- 2
Preheat the oven to 450 degrees F (230 degrees 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 the chickpeas, tomatoes, cucumber, and onion with the reserved 1/2 cup marinade and spread them in an even layer.
- 4
Roast on the center rack until the vegetables start to pucker and brown, 15 to 20 minutes.
- 5
Remove the baking sheet from the oven and switch the oven to broil. Push the vegetables to the center of the pan. Take the steak out of the marinade, let the excess drip off, brush off the garlic, and place it on top of the vegetables. Discard the marinade.
- 6
Broil the steak on the top rack, flipping once, until it starts to char and an instant-read thermometer inserted into the thickest part reads 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees C) for medium-rare, 3 to 5 minutes per side.
- 7
Tent loosely with foil and rest for 10 minutes, then slice the steak thinly across the grain. Serve the warm steak and vegetables with the pan juices over romaine, and sprinkle with feta cheese and parsley.
- Calories 637.49 kcal High
- Protein 52.48 g Good Source
- Carbs 17.07 g Moderate
- Total Fat 40.83 g High
- Saturated Fat 14.63 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 153.73 mg High
- Sodium 1046.87 mg High
- Fiber 4.9 g Moderate
- Sugar 5.56 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 287.68 mg Good Source
- Iron 8.14 mg Good Source
- Potassium 1323.82 mg Good Source
- Vitamin A 780.17 mcg_rae Good Source
- Vitamin C 34.48 mg Good Source
- Vitamin D 0.33 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Milk 🥛
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅
About This Recipe
Greek Flank Steak and Veggie Salad is a Greek dinner recipe made with 15 ingredients. It takes about 45 mins, serves 6, and is rated medium. Key ingredients include Black Pepper, Cherry Tomato, Crumbled Feta Cheese, and Crunchy Chickpeas. Each serving provides about 637.49 kcal, and is a good source of protein.
Recipe Questions
- What is Greek Flank Steak and Veggie Salad?
- It is a Greek salad recipe made with 15 ingredients, usually served for dinner or lunch or salad.
- What is Greek Flank Steak and Veggie Salad made of?
- The main ingredients are Black Pepper, Cherry Tomato, Crumbled Feta Cheese, Crunchy Chickpeas, Cucumber. The full list of 15 is above.
- What goes well with Greek Flank Steak and Veggie Salad?
- Explore these Greek side-dish recipes.
- How long does it take to make Greek Flank Steak and Veggie Salad?
- About 45 mins in total: 20 mins to prepare and 25 mins to cook.
- How many calories are in one serving?
- One serving provides about 637.49 kcal. The full nutrition breakdown is above.
- Is Greek Flank Steak and Veggie Salad easy to make?
- This recipe is rated medium, with 15 ingredients and 7 steps.
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