ZESTY FLANK STEAK SALAD


¼ cup olive oil
juice of 1 lime
1 small onion, minced
1 Tbsp. crushed red pepper
1 tsp. salt
1 (1-1/2) lbs. beef flank steak
1 head romaine lettuce cut into bite-size pieces
1 (2.5-oz.) can sliced olives, drained
1 (4-oz.) package crumbled feta cheese
¾ cup Greek dressing

1. In a large resealable plastic bag, combine olive oil, limejuice, onion, crushed red pepper, and salt; mix well. Add steak and turn to coat. Chill 4 hours, turning half way through the marinating time.

2. Place lettuce on a serving platter; set aside. Remove steak from marinade, discarding any excess marinade, and place on a grill pan over high heat. Cook 5-6 minutes per side for medium, or until desired doneness. Remove steaks to a cutting board and slice across the grain.

3. Place steak slices over lettuce, sprinkle with olives and feta cheese, and drizzle with   Greek dressing.


Yield: 4 servings