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- 6 teaspoons sherry vinegar
- 1 teaspoon spicy brown mustard
- 1/2 teaspoon salt
- 4 tablespoons olive oil
- 1 pound flank steak
- 2 teaspoons Spice Hunter Greek Seasoning
- 1 pound ripe tomatoes, sliced
- 1 cucumber, peeled and sliced into thin half-moons
- 12 large radishes, quartered
- 2 ounces herb-and-garlic-seasoned feta cheese, crumbled
1. In a small bowl, whisk together vinegar, mustard and salt. Gradually whisk in olive oil.
2. Heat grill pan on the stovetop or set grill to medium-high heat. Coat cooking surface with nonstick cooking spray. Season steak with Greek seasoning. Grill for 4 minutes. Turn and grill 4 to 6 minutes more or until internal temperature reaches 135 degrees F on an instant-read thermometer, for medium-rare. Allow to rest for 5 minutes. Thinly slice against the grain.
3. On a large serving platter, fan out tomatoes. Scatter cucumber, radishes and feta over the top. Drizzle the dressing over the salad and serve with the sliced steak.
- Servings Per Recipe 4,
- cal. (kcal) 357,
- Fat, total (g) 24,
- chol. (mg) 58,
- sat. fat (g) 7,
- carb. (g) 6,
- fiber (g) 2,
- pro. (g) 28,
- sodium (mg) 548,
- Percent Daily Values are based on a 2,000 calorie diet
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