My Big Fat GREEK Steak

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Flank steak is pretty much perfect for summer cooking. It cooks super fast, lends itself to multiple dishes, and marinates like a dream. Throw it in a ziploc to marinate for an hour and the meal is mostly done! You can’t beat it! Today I’ve got a Greek-inspired version…check out my ideas for sides and variations below…

Greek Flank Steak
1.5 lb flank steak
For the marinade:
1 tsp fresh rosemary – finely chopped
1 tsp fresh thyme – chopped
3 cloves garlic – minced
1 lemon – juiced
1 tsp kosher salt
1 tsp fresh cracked pepper
¼ cup olive oil

In a ziploc bag mix all marinade ingredients.  Add flank steak; squeeze to remove as much air possible and close bag.  “Massage” bag to cover the steak with the marinade.   Marinate for 1 hour in refrigerator.  Remove 30 minutes before grilling.

Preheat grill to medium high temperature.  Drizzle vegetable oil on a folded paper towel and using your tongs lubricate the grill rack.  Place the flank steak on the hottest part of the grill.  For medium, cook steak for 8 minutes on each side.  Adjust time to preferred doneness.Flank steak cut at an angle
Remove steak from grill and cover with tinfoil.  Let steak rest for 10 minutes before cutting.  The preferred cutting method is to cut against the grain at a 45 degree angle.  Not using a grill?  Try using a grill pan or use your oven boiler.

Give it a REST!
Resting a piece of meat, whether it be chicken, pork or beef, will allow the juices brought out by the cooking process to be reabsorbed.   For those of you who are a little impatient, if you cut meat immediately after cooking, you will have juices all over your cutting board and dry pieces on your plate.   Do what I do, cover the meat with a piece of tinfoil and let it rest, and you can do the same, take a rest and enjoy a glass of wine.

Serving Ideas
Sides – serve with orzo mixed with roasted vegetables and feta with lemon vinaigrette (recipe coming soon).
Sandwich – serve on toasted ciabatta bread with provolone, arugula and creamy horseradish spread.
Salad – serve over mixed greens tossed with feta, Kalamata olives, cucumbers and a homemade balsamic dressing (coming soon).

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9 Responses to “My Big Fat GREEK Steak”

  1. Rhbulldawg Says:

    This was so delicious! The steak was tender and juicy and paired with the orzo salad made a great summer dinner. Making me hungry again just reading this. 😉

  2. judy miller Says:

    that sounds delicious! thanks for the “sides” suggestions…you must have read my mind.

  3. josh Says:

    Speaking of sides…one time Judy made risotto with orzo instead of arborio rice. Mishap, or Masterpiece? 😉

    • Anonymous Says:

      I have seen some people make pasta like you would risotto and it turns creamy. I say masterpiece.

  4. rhbulldawg Says:

    Risotto? Yummmy

  5. Spivey Says:

    Thanks for the tip on resting the meat before slicing. Never heard that before… will give it a try next time.

  6. The Whole Meal on the Grill « Kitchen Mischief! Says:

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