Greek Spinach Salad with Grilled Flap Steak and Marinated Feta

By Stef -

I made this a few months ago and completely forgot about it until now. This was a great summer dish and had great flavor. It gets a 7.8, and the recipe came from Fine Cooking.

  • 5-1/2 Tbs. extra-virgin olive oil
  • 3 medium cloves garlic, minced
  • 1 Tbs. chopped fresh oregano or 1 tsp. dried
  • 2 tsp. red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 lb. beef flap meat, cut into pieces of even thickness, if necessary
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. capers, rinsed and chopped
  • 1 Tbs. fresh lemon juice
  • 1 tsp. chopped fresh thyme
  • 1/4 tsp. crushed red chile flakes
  • 7 oz. feta (preferably Greek), cut into small cubes (about 1-1/2 cups)
  • 5 oz. baby spinach (about 5 lightly packed cups)
  • 2 mini cucumbers, halved lengthwise and thinly sliced crosswise
  • 1-1/2 cups cherry tomatoes (preferably a mix of colors and shapes), halved
  • 1/2 cup pitted Kalamata olives, halved

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