Irresistible Greek Flank Steak and Veggie Salad Recipe

Greek Flank Steak and Veggie Salad (Roasted Veggies) is like a Mediterranean vacation on your plate, bursting with vibrant colors and flavors that dance together like they’re at a Greek wedding. Picture this: tender, juicy flank steak marinated in an irresistible blend of herbs and spices, paired with roasted veggies that are charred to perfection. Tuscan steak with marinated tomatoes The aroma wafts through your kitchen, pulling you in faster than a moth to a flame. Just thinking about it makes your mouth water!

Now, let me take you back to that time I tried cooking for my friends during our infamous summer barbecue. Spoiler alert: it didn’t go as planned. But when I whipped up this Greek Flank Steak and Veggie Salad, all was forgiven! The laughter around the table mixed with the zesty flavors made for an unforgettable evening. Whether it’s a sun-soaked picnic or a cozy dinner at home, this dish will make any occasion feel special.

Ingredients for Greek Flank Steak and Veggie Salad (Roasted Veggies)

balsamic roasted chickpeas.

Here’s what you’ll need to make this delicious dish:

• Flank Steak: This cut provides great flavor and tenderness when marinated properly. Look for bright red color and good marbling.
• Olive Oil: A good quality extra virgin olive oil adds richness and helps to tenderize the meat.
• Lemon Juice: Freshly squeezed lemon juice brightens the flavors and acts as a natural tenderizer for the steak.
• Garlic: Minced fresh garlic gives a robust flavor that complements both the steak and veggies beautifully.
• Dried Oregano: This herb is essential in Greek cuisine; its earthy flavor enhances the overall profile of the dish.
• Bell Peppers: Use assorted colors for visual appeal; they add sweetness and crunch when roasted.
• Zucchini: Sliced zucchini cooks quickly and absorbs all those delicious flavors from the marinade.
• Red Onion: Roasted red onion adds a sweet depth to your salad that balances out the flavors perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Greek Flank Steak and Veggie Salad (Roasted Veggies)

Follow these simple steps to prepare this delicious dish:

Step 1: Marinate the Steak

In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Place the flank steak into a resealable plastic bag or shallow dish. Pour the marinade over it, ensuring every inch is coated. Seal or cover and refrigerate for at least two hours overnight if you can resist!

Step 2: Preheat Your Oven

Preheat your oven to 400°F (200°C). While it warms up, you can daydream about how amazing your house will smell once everything is roasting.

Step 3: Prepare Your Veggies

Chop bell peppers into bite-sized pieces, slice zucchini into half-moons, and cut red onion into wedges. Toss them into a large bowl with olive oil, salt, pepper, and more oregano because we can’t have too much of this wonderful herb!

Step 4: Roast Those Beauties

Spread the seasoned vegetables onto a baking sheet lined with parchment paper. Roast in your preheated oven for about 25-30 minutes until they are tender and slightly caramelized. You want them golden brown to get those fabulous flavors going!

Step 5: Grill Your Steak

While the veggies roast away, heat your grill or skillet over medium-high heat. Remove the flank steak from the marinade (discard any leftover marinade) and grill it for about 5-7 minutes per side for medium-rare doneness adjust according to your preference.

Step 6: Slice & Serve

Once cooked to perfection, let the steak rest for about five minutes before slicing against the grain into thin strips. Arrange those gorgeous slices over roasted veggies on a platter or individual plates.

Transfer to plates and drizzle with any remaining marinade or additional olive oil for that perfect finishing touch! Enjoy every bite of this colorful Greek Flank Steak and Veggie Salad as you relish its delightful flavors!

Perfecting the Cooking Process

To achieve perfect results with your Greek Flank Steak and Veggie Salad (Roasted Veggies), start by marinating the flank steak while preheating your grill or oven. Sear the steak first, then roast your veggies as they absorb all those delicious flavors.

Add Your Touch

Feel free to customize your Greek Flank Steak and Veggie Salad (Roasted Veggies) with alternative seasonings like cumin or paprika. Swap out vegetables based on what you have zucchini, bell peppers, and asparagus are great choices. Sheet pan shrimp and asparagus Toss in some feta cheese for an extra zing!

Storing & Reheating

Store leftover Greek Flank Steak and Veggie Salad (Roasted Veggies) in an airtight container in the fridge for up to three days. To reheat, gently warm in a skillet over low heat to preserve flavors, or enjoy cold straight from the fridge.

Sometimes, I whip up this Greek Flank Steak and Veggie Salad (Roasted Veggies) when friends visit, and it’s always a hit! One friend even declared it “life-changing,” which is quite the compliment coming from a pizza enthusiast!

FAQs:

What are the main ingredients in Greek Flank Steak and Veggie Salad (Roasted Veggies)?

The primary ingredients in Greek Flank Steak and Veggie Salad (Roasted Veggies) include flank steak, bell peppers, zucchini, red onion, and cherry tomatoes. You will also need olive oil, lemon juice, garlic, and a blend of herbs like oregano and thyme for seasoning. black bean and corn salad These ingredients not only provide flavor but also offer a colorful presentation that makes this dish visually appealing. Feel free to customize the veggies based on your preferences or what you have on hand.

How do I prepare the flank steak for this salad?

To prepare the flank steak for your Greek Flank Steak and Veggie Salad (Roasted Veggies), start by marinating it. Use a mixture of olive oil, lemon juice, minced garlic, and herbs. Let the steak marinate for at least 30 minutes, but ideally a few hours to enhance the flavors. Once marinated, grill or pan-sear it over high heat to achieve a nice sear. Cook until medium-rare for the best texture. Allow it to rest before slicing against the grain for maximum tenderness.

Can I make Greek Flank Steak and Veggie Salad (Roasted Veggies) ahead of time?

Yes, you can prepare Greek Flank Steak and Veggie Salad (Roasted Veggies) ahead of time! The roasted veggies can be made in advance and stored in an airtight container in the fridge for up to three days. You can also cook the flank steak ahead of time; just make sure to slice it just before serving to keep it juicy. When ready to serve, assemble the salad with fresh greens or grains for added texture.

What can I serve with Greek Flank Steak and Veggie Salad (Roasted Veggies)?

Greek Flank Steak and Veggie Salad (Roasted Veggies) pairs well with various side dishes. Consider serving it with quinoa or couscous for added protein and fiber. Fresh pita bread or a side of tzatziki sauce can complement the flavors beautifully. Additionally, a simple yogurt-based dip adds creaminess that balances out the roasted veggies’ flavors. This combination creates a well-rounded meal that satisfies both hunger and taste. For more inspiration, check out this whipped Greek yogurt recipe.

Conclusion for Greek Flank Steak and Veggie Salad (Roasted Veggies):

In conclusion, Greek Flank Steak and Veggie Salad (Roasted Veggies) is a flavorful dish that brings together tender steak and vibrant vegetables. By using fresh ingredients and simple seasoning methods, you can create a satisfying meal that’s both healthy and delicious. Whether you enjoy it as a main course or as part of a summer picnic, this recipe is sure to impress. Don’t hesitate to experiment with various vegetables or sides to make it your own!