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Greek Flank Steak Salad

Prep Time: 25 minutes
Chill Time: 4 hours
Cook Time: 15 minutes

Ingredients
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh parsley
1 tablespoon sugar
1 1/2 teaspoons Greek seasoning
3/4 cup red wine vinegar
3 tablespoons Dijon mustard
2 tablespoons olive oil
1 pound Laura's Lean Flank Steak
4 cups mixed salad greens
1 (14-ounce) can quartered artichoke hearts
1 cup cherry tomatoes, halved
1/2 red bell pepper, sliced into thin strips
1/4 cup pepperoncini peppers
1/4 cup feta cheese (optional)

Directions
1. Combine mint and next 6 ingredients in a small bowl.
2. Pour 1/2 dressing over flank steak and marinate in refrigerator for 4 hours, turning occasionally. Reserve remaining 1/2 for dressing.
3. Broil 5 1/2 inches from heat 6 minutes on each side or to desired degree of doneness. Cool; thinly slice across the grain.
4. Arrange greens on a serving platter; top with steak, artichokes, tomatoes, peppers and feta cheese, if desired. Drizzle with remaining dressing.

Makes 4 servings.

Cooking Tips: There are several types of pepperoncini peppers. The Italian varieties tend to be more bitter than their Greek counterparts. The more popular Greek varieties are milder and sweeter with a slight heat to them, and are commonly jarred for use in Greek salads and salad bars. They are bright red, wrinkled peppers that taper to a blunt, lobed end.

To reduce sodium, cut the Greek seasoning to 1 teaspoon and the Dijon mustard to 2 tablespoons.

Nutritional Analysis Per Serving
CALORIES 304 (38% from fat); FAT 13.2g (sat 2.1g); PROTEIN 29.2g; CARB 20.1g; FIBER 6.8g; CHOL 55mg; IRON 4.2mg; SODIUM 2,033mg.