Quite often, I think a simple Greek salad is perfect as is, no adornments needed. But you may notice that in many eateries, from diners to higher-end restaurants, you often get a choice of added protein, usually chicken, shrimp or steak. And it’s true, that extra protein does make a salad feel more like a fully rounded meal.
A few slices of pink, perfectly cooked steak draped across a colorful bowl of Greek salad make a lunch or dinner that knows no season, but that feels particularly nice as the weather warms up. You can serve it up on a big platter or on individual plates.
If you have any kind of leftover steak in the fridge, slice that right up; this is the perfect way to use up those few pieces that aren’t quite enough for a meal on their own.
And if you aren’t in the mood for steak, take a cue from the restaurants and think about swapping in salmon, chicken or shrimp.
GREEK SALAD WITH FLANK STEAK
Serves 6
Start to finish: 30 minutes
1 pound flank steak
1/3 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
1/2 pound green beans, trimmed and halved
1/4 cup red wine vinegar
1/2 cup diced red onion
1 teaspoon dried oregano
1 teaspoon Dijon mustard
1/2 teaspoon finely minced garlic
1/4 teaspoon red pepper flakes (optional)
8 cups sliced romaine lettuce hearts
1 cup halved or quartered cherry tomatoes
1/2 cup sliced pitted kalamata or other Greek olives
1/3 pound crumbled feta cheese
Nutrition information per serving: 395 calories; 247 calories from fat; 27 g fat (9 g saturated; 0 g trans fats); 74 mg cholesterol; 885 mg sodium; 13 g carbohydrate; 4 g fiber; 7 g sugar; 23 g protein.
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