1.5 pounds flank steak
Cavender's Greek Seasoning, or sea salt, pepper, garlic and oregano
2 TBS olive oil

6-8 cups mixed greens (spring greens, spinach, arugula, basil)
1/2 cucumber, split and sliced thinly
2 tomatoes, thin wedges
1/4 red onion, slivered
1/2 cup pitted Greek olives, or a blend of olives, split or sliced
3/4 cup crumbled feta cheese
Greek dressing
Fresh lemon zest & cracked pepper
lemon wedges

Have your butcher score your flank steak on both sides. Season with Cavendish, or other seasonings to taste; rubbing the seasoning into the score marks. Place steak in a flat bowl, coat with olive oil and rest at room temperature for up to one hour. Preheat a medium grill.

Grill steak to desired doneness; remove from heat to a plate and rest for five to ten minutes before slicing. Meanwhile, toss salad ingredients in a large bowl and dress with a scant amount of dressing – the salad and steak have big flavor on their own! Separate salad onto four plates.

Slice steak thinly and serve on top of each tossed salad, drizzled with steak drippings, if desired. Garnish with sprinkles of fresh lemon zest, freshly ground black pepper and lemon wedges. Great with a rustic loaf – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com

Chef’s Notes: Can also be made with leftover steak, or sliced roast beef at room temperature.
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Greek Dressing

4 TBS red wine vinegar
3/4 teaspoon Dijon mustard
3/4 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp fine black pepper
1/2 tsp fine sea salt
4 tablespoons extra virgin olive oil

Combine all ingredients except olive oil in a blender. With blender on, slowly drizzle in

-- Chef Mick Rosacci