My sister, Natalie, asked me for some main-dish dinner ideas since her two daughters are now home from college for the summer. This recipe for Flank Steak with Tomatoes and Feta is perfect for weeknights and weekends, especially since it’s grilling season (and Memorial Day is coming up). It’s so simple to prepare using fresh basil, oregano, garlic, fresh lemon juice and red wine vinegar. And who says beef isn’t healthy? Flank Steak with Tomatoes and Feta only has 185 calories, 29 grams of protein and only 2 grams of fat and carbohydrates per serving.
Flank Steak with Tomatoes and Feta
6 to 8 servings
1/2 cup chopped fresh basil, divided
1/2 chopped fresh oregano, divided
2 cloves garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
11/2 pound flank steak
3 Roma tomatoes, chopped
1/4 cup reduced-fat feta cheese
Pitted kalamata olives (optional)
1. Combine 1/4 cup of the basil, 1/4 cup of the oregano, garlic, salt and pepper in a small bowl; mix well. Rub mixture over steak. Drizzle steak with vinegar and lemon juice and marinate at least 2 hours, turning occasionally (up to 8 hours).
2. Combine tomatoes, feta and remaining basil and oregano in a small bowl. Refrigerate, if desired, and set aside.
3. Preheat grill to medium-high (350°F or 400°F). Place steak on grill and grill, covered with grill lid, 6 to 8 minutes on each side or until steak is desired degree of doneness. Top with tomato mixture and olives, if desired.