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Week of 7/22/24

Mediterranean-Style Flank Steak
with snap pea and radish salad

Active: 40 Total: 60
Original GF Paleo Vegetarian
Mediterranean-Style Flank Steak

This Mediterranean-inspired meal features savory, garlic-infused steak balanced by sweet snap peas, lemon, and mint. It's simple, colorful, and fresh - a perfect combination for summer!
Smarts: The cook times listed here are for 1-1.5 lb steaks. If your steaks are larger, we suggest checking them at these times, but note that they may require longer cooking.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.

Tags
Grill Friendly, Dependent Meal Pairs, Air-Fryer Friendly
Proteins
Beef, non-ground
Cuisines
European - Mediterranean
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Ingredients

Metric
Servings:
4
Mediterranean-Style Flank Steak (for 2 nights):
  • Garlic - 6 cloves , chopped
  • Steak, flank - 2 to 2 1/2 lbs (about 2 flank steaks; sub another cut of steak)
  • Salt, kosher - 2 to 4 tsp (sub table salt but only use half the amount listed)
  • Oil, olive - 3 Tbsp + 1 Tbsp
  • Black pepper - 2 tsp (freshly ground or coarse grind preferred)
  • Oregano, dried - 2 tsp
  • Pita bread, gluten-free - 2 rounds
Snap Pea and Radish Salad:
  • Sugar snap peas - 8 oz , thinly sliced on the bias
  • Radishes - 6 oz , thinly sliced
  • Cheese, feta - 3 oz , crumbled
  • Lemon zest - 2 tsp
  • Mint, fresh - 1/4 cup , chopped
  • Vinegar, rice - 2 Tbsp
  • Oil, avocado - 2 Tbsp (sub any neutral-tasting oil)

Choose Cooking Method

Prep

  1. Snap peas / Radishes / Garlic / Cheese - (If prepping right before cooking, get grill heating first.) Prep as directed. Combine snap peas and radishes in one container. Store garlic and cheese in their own separate containers. (Can be done up to 5 days ahead)

  2. Season steaks (this makes enough for 2 nights) - Trim any excess fat from steaks. Season steaks well on both sides with kosher salt and tenderize with a fork. Combine first portion of olive oil, garlic, black pepper, and oregano and rub mixture all over both sides of the steaks. If possible, allow steaks to rest in the seasoning for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Make salad - Zest the lemon and chop the mint. In a large serving or mixing bowl, whisk together vinegar, avocado oil, and lemon zest. Season with some salt and pepper. Add snap peas, radishes, mint, and feta crumbles and toss to combine. (Can be done 1 day ahead)

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Make

  1. Heat grill to 500F / 260C degrees, leaving one part of grill with direct heat and one part with indirect heat. Clean grates and brush with some cooking oil.

  2. When grill is heated, place steaks over direct heat. Sear steaks for ~4 minutes on each side, closing the lid after each turn. Move to indirect heat and continue to cook until steaks reach desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).

  3. Transfer steaks to a cutting board and rest, covered, for 5 minutes.

  4. While steaks rest, brush pita bread lightly on both sides with second portion of olive oil. Grill pita bread over indirect heat just until grill marks appear, 2 to 3 minutes per side.

  5. Slice steaks thinly against the grain (remember to reserve half for Wednesday's meal) and give salad a stir.

  6. Serve steak slices over pita bread with snap pea salad on the side. Enjoy!

Prep

  1. Snap peas / Radishes / Garlic / Cheese - Prep as directed. Combine snap peas and radishes in one container. Store garlic and cheese in their own separate containers. (Can be done up to 5 days ahead)

  2. Season steaks (this makes enough for 2 nights) - Trim any excess fat from steaks. Season steaks well on both sides with kosher salt and tenderize with a fork. Combine first portion of olive oil, garlic, black pepper, and oregano and rub mixture all over both sides of the steaks. If possible, allow steaks to rest in the seasoning for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Make salad - Zest the lemon and chop the mint. In a large serving or mixing bowl, whisk together vinegar, avocado oil, and lemon zest. Season with some salt and pepper. Add snap peas, radishes, mint, and feta crumbles and toss to combine. (Can be done 1 day ahead)

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Make

  1. Turn on the oven’s broiler and set out a baking sheet (use the low setting if your broiler has one). Brush pita bread lightly on both sides with second portion of olive oil and spread out on the baking sheet.

  2. Heat a large skillet or grill pan over medium-high heat and brush with some cooking oil.

  3. Add steaks to heated pan and sear for ~4 minutes on each side. Lower heat to medium, cover with a lid or foil, and cook for another 2 to 3 minutes for medium-rare; 4 to 7 minutes for medium; 8 to 10 minutes for well-done (do this in batches if necessary).

  4. Transfer steaks to a cutting board and rest, covered, for 5 minutes.

  5. While steaks rest, transfer baking sheet with pita bread to the oven and broil until crisp and lightly golden, ~2 to 3 minutes, flipping halfway through cooking.

  6. Slice steaks thinly against the grain (remember to reserve half for Wednesday's meal) and give salad a stir.

  7. Serve steak slices over pita bread with snap pea salad on the side. Enjoy!

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