Ingredients
Scale
- 1 lb. flat iron steak, room temperature
- salt and pepper
- 1 large cucumber
- 1 1/2 cups cherry tomatoes
- 1/2 cup pitted olives
- 1/2 cup cubed feta cheese
- 1 tablespoon each fresh oregano and dill
- hummus and naan, store bought or homemade
- serve with arugula or spinach and jasmine rice
Herb Oil
- 1/3 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 1 tablespoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon marjoram
- 1 teaspoon each salt and pepper
- zest from 1 lemon
- 1/4 cup pine nuts
Instructions
- Combine all the ingredients in a small bowl. Set a side until needed.
- Heat your grill or grill pan to high heat. Lay your steak on a plate or tray. Sprinkle it liberally with salt and pepper on both sides. Let sit until the grill is super hot.
- Meanwhile, to make the cucumber salad. Simple slice the cucumbers thinly or in small dices and place in a medium sized bowl. Slice the cherry tomatoes in half and add to the bowl. Add in the olives and feta cheese, if desired. (I left both of them out to serve on the side – since some of our dinner guests weren’t fans of them. Add in a pinch of each salt and pepper and mix in 2-3 tablespoons herb oil. Sprinkle in half of the fresh herbs. Toss gently.
- Grill the steak for 4- 6 minutes on the first side. Flip over and cook for 3-4 minutes or until the center is cooked to your likely. Remove from the grill and let rest for at least 5 minutes.
- After it’s rested, slice thinly. Drizzle a couple teaspoons of the herb oil over the sliced steak.
- To assemble your plate as a salad. Start with warmed naan bread, sliced in wedges off to the side and follow with salad greens and hummus. Top with sliced steak and cucumber salad. Drizzle over a little more herb oil.
- Prep Time: 15
- Cook Time: 20
- Category: beef
- Method: grill
- Cuisine: steak