Steak Salad w/Creamy Feta Dressing

Ingredients

• 4 talespoons Lemon Juice divided
• 3 tablespoons Olive Oil divided
• 1 clove Garlic minced
• 1/2 teaspoon Dried Oregano divided
• 1/4 teaspoon Dried Thyme
• 1/4 teaspoon Black Pepper
• 1 pound Beef Flank Steak uncooked
• 2 tablespoons Feta Cheese crumbled, mashed with a fork
• 1 tablespoon Water
• 1/8 teaspoon Kosher Salt
• 6 cups Romaine Lettuce shredded
• 1 Cucumber halved, thinly sliced
• 1 cup Grape Tomatoes halved

Instructions

1. 1) In a container large enough to hold steak, whisk together 2 tbl. lemon juice, 2 tbl. oil, garlic, 1/4 tsp. oregano thyme and pepper. Lightly score steak on both sides, place in dish with marinade and turn to coat. Set aside for 30 minutes or refrigerate, covered, overnight.
2. 2) Place oven rack 3-4 inches from broiler; turn broiler to high. Remove steak from marinade; discard marinade. Pat steak dry; broil, 5-6 minutes per side for medium-rare, or longer for desired doneness. Let steak rest for 5-10 minutes.
3. 4) While steak rests, in a small air-tight container, combine remaining 2 tbl. lemon juice, 1 tbl. oil, 1/4 tsp. oregano, mashed feta, water and salt. Cover container; shake vigorously until creamy (some small chunks of cheese are fine.)
4. 5) Thinly slice steak against grain.
5. 6) When ready to serve, combine lettuce, cucumber, and tomatoes in a serving bowl; top with steak and drizzle with dressing.