How much flavor can one plate hold?
THIS MUCH.
As I write, I’m honestly a little sad this plate isn’t in front of me right now. It’s that good.
Whenever I order Greek-style food, I always go for the appetizer plate — hummus, mezze, whatever’s available. I want little bites of everything. It’s not unique to Greek food; I just love tasting a bunch of things at once. Greek spreads are especially addictive: dips, roasted peppers, tangy feta, and of course, olives. If heaven were a plate, it would be drizzled with olive oil, scattered with feta, and brightened with lemon.
I’ve used this marinade everywhere — chicken, pork, shrimp — and it’s originally from my cookbook. I also can’t stop making my favorite Greek salad; you might be tired of seeing it here, but once you taste the dressing and the herbs, you’ll understand. It transforms vegetables into something crave-worthy.
Don’t be intimidated by the ingredient list. It looks long because similar ingredients appear in different components (for example, dill in both the dressing and the tzatziki). Everything is simple and works together to build bright, layered flavors. This platter makes a lot, so it’s perfect for entertaining rather than a random weeknight, but it’s also great inspiration for smaller hummus plates any night of the week.
The steak itself deserves to be made often. After assembling this platter I discovered an unexpected obsession: thin strips of flank steak dunked in hummus. It’s an explosion of flavor — try it and you’ll see what I mean.
Greek Marinated Flank Steak and My Favorite Hummus Plate
4
to 6 (or more, depending on appetizers)
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Ingredients
Marinated flank steak
- 2 pound flank steak
- 1/4 cup red wine vinegar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons honey
- 2 garlic cloves, finely minced or pressed
- 1/2 teaspoon dill weed
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup extra virgin olive oil
For the plate
- 2 shallots, thinly sliced
- 2 cups grape tomatoes, halved or quartered
- 1 seedless cucumber, peeled and chopped
- 1 cup pitted kalamata olives, some sliced if desired
- 6 ounces feta cheese
- Your favorite hummus (plus extra chickpeas)
- Artichoke hearts
- Roasted red peppers
- Pita bread
- Lemon wedges
Quick tzatziki
- 2/3 cup plain Greek yogurt
- 1/2 seedless cucumber, diced
- 1 garlic clove, minced
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1 tablespoon fresh dill
- 1/2 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
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Place the flank steak in a baking dish and season with salt and pepper. In a bowl, whisk together the vinegar, lemon juice, honey, garlic, dill and oregano. Continue to whisk while streaming in the olive oil. Cover the flank steak with half of the dressing and let marinate at least 4 to 6 hours, or overnight for more flavor.
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When ready to cook, sear in a cast iron skillet about 5 minutes per side, or grill directly over high heat. For a 1-inch thick steak, grill 5 to 6 minutes per side for medium-rare. Remove from heat and let rest for 10 minutes.
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After resting, slice the steak against the grain into very thin strips.
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In a large bowl, combine the shallots, tomatoes, cucumbers, olives and half the feta. Pour remaining dressing over the salad and let it marinate 30 minutes to overnight — it gets better the longer it sits.
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Arrange a platter with hummus in the center, spoonfuls of the marinated salad, flank steak strips, roasted peppers, artichokes, extra feta, pita, a bowl of tzatziki and lemon wedges. Serve and enjoy.
Quick tzatziki
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Add all tzatziki ingredients to a food processor and blend until combined. Leave it chunky or smooth to your preference.
Main Course
American
Did you make this recipe?
I appreciate you so much!
Waist-deep in hummus — that’s the way to be.