Serves 4 to 6

We found this great recipe in the Seattle "Times Kitchen," tested and developed by Kathy Casey. It is not the first time we tried  out a recipe from this paper; and now my husband and I wait eagerly for the Wednesday Food Section.

The flank steak is easy to prepare and I am sure you will impress your friends with it. Leftovers can be used for sandwiches.

Read the whole recipe first!

Ingredients:

Steak and Marinade
1 flank steak (1 1/2 to 2 lbs.)
1/3 cup pitted Kalamata olives
½ teaspoon kosher salt
½ teaspoon coarsely ground black pepper
1 tablespoon minced garlic
2 tablespoons olive oil
¼ cup red wine

Topping
¼ cup pitted Kalamata olives chopped
1/3 cup ¼ 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

Chef One:
Trim the steak of any outer pieces of fat or silver skin and place it in a large food-grade, zip-top plastic bag.

Chef Two:
 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.

Chef One:
Heat coals to hot or medium hot. Remove steak from marinade and drain well. Discard marinade.
 

Chef Two:
Prepare topping. Chop and mix olives, onions, parsley, garlic, crumbled feta, salt and pepper, and oil and set aside.
 

Chef One:
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. 

Chef Two:
Arrange meat slices on platter or single plates and decorate with topping.