Greek Marinated Flank Steak and My Favorite Hummus Plate

How Sweet Eats

Ready in: 45 minutes
Servings: 4

Ingredients

  • artichoke hearts (current faves are these grilled ones)
    Canned and Jarred
  • 1 seedless cucumber, peeled and chopped
    Produce
  • 1/2 teaspoon dill weed
    Produce
  • 1/2 cup extra virgin olive oil
    Oil, Vinegar, Salad Dressing
  • 6 ounces feta cheese
    Cheese
  • 2 pound flank steak
    Meat
  • 2 garlic cloves, finely minced or pressed
    Produce
  • 2 cups grape tomatoes, halved or quartered
    Produce
  • 1 1/2 tablespoons honey
    Nut butters, Jams, and Honey;Health Foods
  • your favorite hummus (mine is from jerusalum), plus extra chickpeas
    Refrigerated
  • 1 cup pitted kalamata olives, some sliced if desired
    Canned and Jarred
  • 3 tablespoons lemon juice
    Produce
  • lemon wedges
    Produce
  • 1/4 teaspoon dried oregano
    Produce;Spices and Seasonings
  • 1/4 teaspoon pepper
    Spices and Seasonings
  • pita bread
    Bakery/Bread
  • 1/4 cup red wine vinegar
    Oil, Vinegar, Salad Dressing
  • roasted red peppers
    Canned and Jarred
  • 1/4 teaspoon salt
    Spices and Seasonings
  • 2 shallots, thinly sliced
    Produce

Steps

  • Place the flank steak in a baking dish and season with salt and pepper.In a bowl, whisk together the vinegar, lemon juice, honey, garlic, dilland oregano. Continue to whisk while streaming in the olive oil. Cover the flank steak with half of the dressing.
  • Let marinate at least 4 to 6 hours, or even overnight. When ready to cook, you can sear it in a cast iron skillet (I do about 5 minutes per side) or you can place the flank steak directly on apreheated grill. If it's about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.After 10 minutes, slice the steak against the grain in to super thin strips.In a large bowl, combine the shallots, tomatoes, cucumbers, olives and half of the feta.
  • Pour the rest of the dressing over top and let the mixture marinate anywhere from 30 minutes to overnight. It's SO delicious the longer it sits!Arrange your platter with the hummus in the center and spoonfuls of the marinated salad, the flank steak strips, peppers, artichokes, extra feta chunks, pita bread, tzatziki bowl and lemon wedges. Devour!quick tzatziki
  • Add all ingredients to a food processor and blend until combined. You can leave this as chunky or as smooth as you'd like!

Nutrition

  • Calories: 1005.89  cal  (50.29%)
  • Fat: 58.77  g  (90.42%)
  • Saturated Fat: 16.29  g  (101.82%)
  • Carbohydrates: 54.35  g  (18.12%)
  • Sugar: 12.98  g  (14.42%)
  • Cholesterol: 173.92  mg  (57.97%)
  • Sodium: 1800.86  mg  (78.3%)
  • Protein: 64.2  g  (128.4%)
  • Selenium: 74.85  µg  (106.92%)
  • Vitamin B6: 1.81  mg  (90.44%)
  • Vitamin B3: 16.53  mg  (82.63%)
  • Phosphorus: 752.97  mg  (75.3%)
  • Zinc: 11.26  mg  (75.09%)
  • Vitamin B12: 2.78  µg  (46.38%)
  • Vitamin B2: 0.74  mg  (43.38%)
  • Vitamin E: 6.37  mg  (42.45%)
  • Manganese: 0.76  mg  (38.15%)
  • Potassium: 1299.26  mg  (37.12%)
  • Calcium: 370.16  mg  (37.02%)
  • Iron: 6.48  mg  (36.0%)
  • Vitamin B1: 0.5  mg  (33.39%)
  • Vitamin K: 32.61  µg  (31.05%)
  • Vitamin C: 25.43  mg  (30.83%)
  • Magnesium: 118.5  mg  (29.63%)
  • Copper: 0.58  mg  (29.22%)
  • Folate: 109.77  µg  (27.44%)
  • Fiber: 6.61  g  (26.44%)
  • Vitamin A: 1285.58  IU  (25.71%)
  • Vitamin B5: 2.42  mg  (24.24%)
  • Vitamin D: 0.17  µg  (1.13%)

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