Tomatoes onions and cucumbers yes cucumbers roast along with the Greek flank steak creating a crunchy juicy salad that just begs to be topped with feta
Prep Time
2 hrs
Dificult
Medium
Servings
2 hrs 45 mins
Ingredients
Instructions
Put steak in a large resealable plastic bag. Whisk olive oil
lemon juice
Worcestershire sauce
garlic
oregano
salt
and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
Toss chickpeas
tomatoes
cucumber
and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
Roast on center rack until vegetables begin to pucker and brown
15 to 20 minutes.
Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade
allowing excess liquid to drip off
brush off garlic
and set on top of vegetables. Discard marinade.
Broil steak on top rack
flipping once
until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees C) for medium-rare
3 to 5 minutes per side.
Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine
sprinkled with feta cheese and parsley.
Tips
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
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