Steak and Marinade
1 flank steak (1 1/2 to 2 lbs.)
1/3 cup pitted Kalamata olives
Â½ teaspoon kosher salt
Â½ teaspoon coarsely ground black pepper
1 tablespoon minced garlic
2 tablespoons olive oil
Â¼ cup red wine
Â¼ cup pitted Kalamata olives
1/3 cup Â¼ inch-diced white onion
2 tablespoon coarsely chopped Italian parsley
1 teaspoon minced garlic
3 tablespoons extra-virgin olive oil
Kosher salt and pepper to taste
About 1/3 cup drained, crumbled feta cheese
Trim the steak of any outer pieces of fat or
silver skin and place it in a large food-grade, zip-top
Combine the marinade ingredients and
puree them in a food processor or with a blender. Poor
marinade into the plastic bag with the steak, press out any air, and
seal. Move meat around bag to coat well.
Refrigerate for at least an hour or overnight.
Heat coals to hot or medium hot. Remove
steak from marinade and drain well. Discard marinade.
Prepare topping. Chop and mix olives, onions,
parsley, garlic, crumbled feta, salt and pepper, and oil
and set aside.
Sprinkle steak with salt and pepper and grill
about 4 minutes* per side for medium rare. Let the steak
sit for about 5 minutes, allowing the juices to settle.
Slice thinly across the grain.
* Flank steak will be most tender when grilled rare or medium rare.
Arrange meat slices on platter or single plates and
decorate with topping.
Serve with crusty bread, salad, and red table wine.
Cooking for Couples