Greek Salad With Grilled Steak

Ingredients:

For Marinating the Steak:

• 3 tbsp extra-virgin olive oil
• 3 cloves garlic, roughly chopped
• 1 tbsp dried oregano
• 2 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• ¾ tsp Kosher salt
• ½ tsp black pepper, freshly ground
• 1 lb skirt steak or flap, or ribeye

For Marinating the Cheese:

• 8 oz feta cheese, crumbled
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp oregano, dried
• ¼ tsp crushed red pepper flakes
• ½ tsp Kosher salt
• ¼ tsp black pepper, freshly ground

For the Salad:

• 2 tbsp fresh flat-leaf parsley, chopped
• 1 medium cucumber, halved, seeds removed and roughly chopped
• 1 cup cherry tomatoes, halved
• 1 2.75 oz jar capers, drained, about ½ cup
• ½ cup Kalamata olives, pitted, halved
• ½ cup red onion, chopped
• 2 cups Romaine lettuce, chopped

Instructions:

Marinate the Steak:

1. Whisk together olive oil, garlic, oregano, vinegar, Worcestershire sauce, salt, and pepper in a medium bowl.
2. Place the steak in a large plastic baggie or baking dish, pour the marinade over it, ensuring it's fully coated. Seal and refrigerate for at least 4 hours or overnight.

Marinate the Cheese and Prepping the Salad:

1. Mix feta cheese with olive oil, vinegar, oregano, red pepper flakes, salt, and pepper in a large bowl. Chill in the fridge.
2. In a separate bowl, mix parsley, tomatoes, cucumbers, capers, olives, and red onion. Cover and set aside.

Cook the Steak:

1. Preheat a medium-high grill.
2. Remove steak from marinade and grill for about 5 minutes per side, until it reaches an internal temperature of 145°F (medium).
3. Let it rest on a cutting board, tented with foil, for 10 minutes. Slice against the grain into bite-sized strips.

Assemble the Salad:

1. Mix the marinated cheese with cucumber salad and chopped romaine.
2. Transfer to a serving platter and place sliced steak on top. Serve immediately.