There are so many things to love about this recipe. It is hard to know where I should even start. The flavors are bold while still staying very simple, the texture is both crispy and creamy, and the acid from the vingrette cuts through the richness for another layer of flavor. The simplicity of the recipe is another huge advantage. It is perfect for a weeknight. The flank steak takes about 15 minutes to cook and while that is happening you can throw together the vinegrette in mintues. Make a salad to put this on top of, grill up zucchini or sautee some broccoli and you can have a delicious, satifiying dinner on the table in no time.
To step outside of the recipe with this one I recommend trying goat cheese instead of feta. You can also mix up your acid choice in the vinegrette. Try all citrus and no vinegar or go with a balsamic vinegar to make it a little darker and richer. Playing with the fresh herbs in the vineagrette is another easy to to change up the flavor. Try cilatnro, thyme or rosemary for a completely different taste.
1 1/2 - 2 lbs flank steak
4 oz crumbled feta
Zest of 1 lemon
1 tbsp lemon juice
1 tbsp red wine vinegar
1 shallot, minced
1 clove of garlic minced
2 tsp dijon mustard
2 tbsp fresh parsley, chopped
4 tbsp olive oil, divided
Take your flank steak out of the fridge 30 minutes to 1 hour before cooking so it can come to room temperature. You can cook the steak either in a skillet or out on the grill.
Heat a skillet over high heat and add 1 tbsp of olive oil. Season both side of the flank steak with salt and pepper. Sear the flank steak in the hot pan for 5 minutes per side. Then turn down the heat to medium and cook for another 5 minutes. Check the internal temperature. For medium rare you want the temperature to be between 130 to 135 degrees. The cooking length is going to vary based on the thickness of your flank steak.
Pull the steak off the heat and let it rest for 5-10 minutes.
While the steak is cooking put your garlic, shallot, dijon, vinegar, lemon zest, and lemon juice in a bowl. Whisk together and slowly drizzle in 3 tbsp of olive oil. Next stir in the feta and parsley. Season with salt and pepper to taste. Keep in mind that feta is a salty cheese, so you shouldn't have to add too much additional salt.
Once the steak has rested, cut it across the grain. This is important to do because otherwise you will have a very tough steak. Top it with the vinaigrette and enjoy!
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