Mediterranean Steak Salad

My friend Britt gave me this recipe via e-mail almost two years ago. And today, I realized that this recipe sat in my cluttered inbox for far too long. The Mediterranean Steak Salad made its debut tonight. It's easy and healthy and combines many of my favorite things: briny artichokes, salty feta, juicy steak... Sigh. It's the next best thing to Santorini, right? Right?

Mediterranean Steak Salad

Marinade and Steak:
-2/3 cup balsamic vinaigrette salad dressing

-4 garlic cloves, pressed

-1 1/2 tsp. dried oregano

-1/8 tsp. salt

-1 lb. beef flank steak

Salad:

-1 14-oz can artichoke hearts, drained and quartered

-2 tomatoes, cut into wedges

-1 cup cucumber slices

-1/2 small red onion, sliced into thin wedges

-1 1/2 cup pitted kalamata olives

-1 bag (8 cups) hearts of romaine lettuce

-4 oz. crumbled feta cheese

-7-8 pepperoncini 

1. Combine marinade ingredients and whisk. Pour over steak in a resealable storage bag. Marinate in refrigerator 6-8 hours or overnight.

2. Remove steak from marinade. Grill over medium coals or on a grill pan on the oven until steak is medium rare. Remove steak from grill and carve diagonally across the grain into thin slices.

3. Arrange lettuce on large serving platter. Top with steak, artichokes, tomatoes, cucumber, onion, olives, and pepperoncini. Top with feta cheese and drizzle with dressing.