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 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:
In a medium bowl, whisk together 3 tablespoons of the oil with the garlic, oregano, vinegar, Worcestershire sauce, salt, and pepper. Place the steak in a large plastic baggie, or in a small baking dish. Pour the marinade over the steak and turn the meat until it is fully coated. Seal and place in the refrigerator for at least 4 hours and up to overnight.
Marinate the Cheese and Prepping the Salad:
Place the cheese into a large bowl. Mix in the cheese marinade ingredients and chill in the fridge until ready to finish assembling the salad.
In a separate bowl, mix together the parsley, tomatoes, cucumbers, capers, olives, and red onion. Cover with plastic wrap and set aside.
Cook the Steak:
Prepare a medium-high hot grill.
Remove the steaks from the marinade and grill for approx. 5 minutes per side, or until an internal temperature of 145°F (medium) is reached.
Place on a cutting board and loosely tent with a piece of foil for about 10 minutes. Cutting with the grain, slice the steak into two or three pieces about 3 inches in length. Turn the pieces 90° and cut against the grain into bite-sized strips.
Assemble the Salad:
Remove the large bowl with the marinated cheese from the refrigerator. Mix in the cucumber salad and the chopped romaine.
Transfer the salad to a large serving platter and use a spatula to place the sliced steak on top. Serve at once.
