Grilled Flank Steak With Kalamata Olives and Feta Cheese

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READY IN: 8hrs 10mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim steak of any outer pieces of fat or silver skin.
  • Place the steak in a large food grade, zip top plastic bag.
  • In a food processor or blender, combine the marinade ingredients and process to a puree.
  • Pour marinade into the plastic bag, press out any air, seal, and move meat around in the bag to coat.
  • Marinade in the refrigerator for a minimum of 1 hour or preferably overnight, turning the bag a few times.
  • Heat coals to hot or medium hot.
  • Remove steak from marinade and drain well.
  • Discard marinade.
  • While coals are heating, prepare the topping.
  • Mix olives, onion, parsley, garlic and oil and set aside.
  • Have salt, pepper and feta ready.
  • Sprinkle steak with salt and pepper.
  • Grill meat about 4 minutes per side for rare, or cook to desired doneness.
  • Length of grilling time per side will vary depending on heat of grill and thickness of meat.
  • Flank steak will be most tender when grilled to rare or medium rare.
  • Let steak sit about 5 minutes before serving, allowing juices to settle.
  • Slice thinly at an angle across the grain.
  • Keeping the slices together, transfer to a clean, warm platter.
  • Spoon any juices onto meat.
  • Stir up reserved topping mixture and pour onto the slices.
  • Scatter with feta.
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