Greek Flank Steak and Veggie Salad

Recipe View 2 hrs Marinate the Steak: Place flank steak in a large resealable plastic bag. In a small bowl, whisk together olive oil, lemon juice, Worcestershire sauce, minced garlic, ground oregano, kosher salt, and black pepper. Reserve 1/2 cup of this marinade for the vegetables. Pour the remaining marinade over the steak, ensuring it's well-coated. Seal the bag and refrigerate for at least 2 hours, or up to 12 hours for maximum flavor infusion.

Recipe View 5 mins Prepare the Oven: Preheat your oven to 450 degrees F (230 degrees C). Position one rack in the center of the oven and another about 4 inches from the broiler. Line a baking sheet with aluminum foil and lightly spray with cooking spray to prevent sticking.

Recipe View 5 mins Roast the Vegetables: In a bowl, toss the drained and rinsed chickpeas, halved cherry tomatoes, chopped English cucumber, and chopped red onion with the reserved 1/2 cup of marinade. Spread the vegetables in an even layer on the prepared baking sheet.

Recipe View 20 mins Roast the Vegetables: Place the baking sheet on the center rack and roast until the vegetables begin to pucker and brown slightly, approximately 15 to 20 minutes.

Recipe View 5 mins Broil the Steak: Remove the baking sheet from the oven and switch the oven setting to broil. Push the roasted vegetables towards the center of the pan to make room for the steak. Remove the flank steak from the marinade, allowing any excess liquid to drip off. Gently brush off any large pieces of garlic clinging to the steak. Place the steak on top of the vegetables. Discard the used marinade.

Recipe View 10 mins Broil the Steak: Position the baking sheet on the top rack (under the broiler). Broil the steak, flipping it once, until it begins to char nicely and an instant-read thermometer inserted into the thickest part registers 125 degrees F (52 degrees C) for rare, or 135 degrees F (57 degrees C) for medium-rare. This should take approximately 3 to 5 minutes per side, but keep a close eye on it to prevent burning.

Recipe View 10 mins Rest and Serve: Remove the baking sheet from the oven. Cover the steak loosely with foil and let it rest for 10 minutes before slicing it thinly across the grain. Serve the warm steak and vegetables with any pan juices drizzled over a bed of chopped romaine lettuce. Sprinkle generously with crumbled feta cheese and chopped fresh parsley for a final touch of flavor and visual appeal.