Best 7 Grilled Flank Steak With Kalamata Olives And Feta Cheese Recipes

GREEK FLANK STEAK

Steps:

• Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
• Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
• Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
• Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
• Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

MEDITERRANEAN STUFFED FLANK STEAK

Steps:

• Using a meat tenderizer, pound flank steak until it is rectangular in shape and even thickness.
• Add the tomatoes, garlic, basil, olives and cheese to a bowl and mix well.
• Evenly spread the mixture on top of the steak, leaving a 1/2" border around all sides. Roll up the flank steak lengthwise and tie with six pieces of kitchen string; spacing them out to where you will slice them.
• Using a sharp knife, cut the rolled steak into six individual pieces. Season with salt and pepper just prior to grilling and grill until desired doneness.

GRILLED FLANK STEAK WITH KALAMATA OLIVES AND FETA CHEESE

Steps:

• 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.

GRILLED FLANK STEAK

Steps:

• Make the marinade: Combine the canola oil, vinegar, mustard, garlic, oregano, parsley, rosemary and Worcestershire sauce in a food processor; season with salt and pepper. Pulse until the garlic and herbs are incorporated in the oil.
• Place the steak in a resealable plastic bag. Pour the marinade over the steak and marinate in the refrigerator at least 30 minutes or overnight.
• Make the sauce: Remove the steak from the bag and pour the marinade into a small pan. Bring the marinade to a boil, then reduce the heat to a simmer and cook until thickened, 2 to 3 minutes.
• Preheat a grill to high and oil the grates. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 7 minutes, then slice against the grain. Serve with the herb sauce.

GREEK FLANK STEAK AND VEGGIE SALAD

Steps:

• Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
• Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
• Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
• Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
• Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
• Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES

Steps:

• For steak:
• Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
• For tomatoes:
• Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
• Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
• Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.

MARINATED FETA WITH KALAMATA OLIVES

Steps:

• Combine the peppers, feta and olives in a large bowl.
• Add the olive oil and toss gently.
• Add the remaining ingredients and toss gently again.
• Adjust seasonings, cover and chill atleast 5 hours before serving.