Grilled Flank Steak With Kalamata Olives And Feta Cheese

Total Time: 8 hrs 10 mins Preparation Time: 8 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 flank steak (about 1 1/2 to 2 pounds)
• 1/3 cup pitted kalamata olive
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh coarse ground black pepper
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1/4 cup red wine
• 1/4 cup pitted kalamata olive, chopped
• 1/3 cup onion, 1/4 inch diced
• 2 tablespoons coarsely chopped italian parsley (we use cilantro instead)
• 1 teaspoon minced garlic
• 3 tablespoons extra virgin olive oil
• kosher salt
• pepper
• 1/3 cup drained crumbled feta cheese, about

Recipe

• 1 trim steak of any outer pieces of fat or silver skin.
• 2 place the steak in a large food grade, zip top plastic bag.
• 3 in a food processor or blender, combine the marinade ingredients and process to a puree.
• 4 pour marinade into the plastic bag, press out any air, seal, and move meat around in the bag to coat.
• 5 marinade in the refrigerator for a minimum of 1 hour or preferably overnight, turning the bag a few times.
• 6 heat coals to hot or medium hot.
• 7 remove steak from marinade and drain well.
• 8 discard marinade.
• 9 while coals are heating, prepare the topping.
• 10 mix olives, onion, parsley, garlic and oil and set aside.
• 11 have salt, pepper and feta ready.
• 12 sprinkle steak with salt and pepper.
• 13 grill meat about 4 minutes per side for rare, or cook to desired doneness.
• 14 length of grilling time per side will vary depending on heat of grill and thickness of meat.
• 15 flank steak will be most tender when grilled to rare or medium rare.
• 16 let steak sit about 5 minutes before serving, allowing juices to settle.
• 17 slice thinly at an angle across the grain.
• 18 keeping the slices together, transfer to a clean, warm platter.
• 19 spoon any juices onto meat.
• 20 stir up reserved topping mixture and pour onto the slices.
• 21 scatter with feta.