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Greek Flank Steak and Veggie Salad (Roasted Veggies)

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Greek Flank Steak and Veggie Salad (Roasted Veggies) is a delightful Mediterranean dish that combines tender marinated flank steak with colorful roasted vegetables. Infused with zesty lemon juice, fragrant garlic, and aromatic oregano, this salad is both healthy and satisfying. Perfect for any gathering or a simple weeknight dinner, it offers a burst of flavors that will transport your taste buds to sunny Greece.

Ingredients

Scale
  • 1 lb flank steak
  • 2 tbsp extra virgin olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, sliced
  • 1 medium red onion, cut into wedges

Instructions

  1. 1. Marinate the steak: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Coat the flank steak in the marinade and refrigerate for at least 2 hours or overnight.
  2. 2. Preheat your oven to 400°F (200°C).
  3. 3. Prepare the veggies: Toss chopped bell peppers, sliced zucchini, and red onion with olive oil, salt, pepper, and additional oregano.
  4. 4. Roast the veggies: Spread them on a parchment-lined baking sheet and roast for 25-30 minutes until tender.
  5. 5. Grill the steak: Remove the steak from marinade (discard marinade) and grill over medium-high heat for about 5-7 minutes per side until cooked to your liking.
  6. 6. Serve: Let the steak rest for 5 minutes before slicing against the grain. Arrange slices over roasted veggies.

Nutrition

Keywords: Feel free to customize with seasonal vegetables like asparagus or cherry tomatoes. For an extra flavor boost, add crumbled feta cheese on top. Store leftovers in an airtight container for up to three days.

Find it online: https://flavorinside.com/irresistible-greek-flank-steak-and-veggie-salad-recipe/