½cupsliced pitted kalamata olivesor other Greek olives
⅓pound(about 3/4 cup) crumbled feta cheese
Position your oven rack about 6 inches away from the heat source, and preheat the broiler.
Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray, or lightly oil the foil. Brush both sides of the steak with 1 tablespoon of olive oil, and season with salt and pepper. Broil the steak for about 4 or 5 minutes, until nicely browned on top, the turn the steak and broil for 4 more minutes. A meat thermometer should register 130 to 135 F for medium rare inside. Remove from the oven and let the meat rest on a cutting board for 10 minutes.
While the meat is broiling, cook the green beans, if using. Bring a small pot of salted water to a boil. Add the green beans, cook for 3 minutes, then drain and rinse under cold water to cool, and drain again.
Make the dressing: in a container combine ⅓ cup olive oil, the vinegar, onion, oregano, mustard, garlic, salt, pepper and red pepper flakes (if using). Shake well to combine.
Thinly slice the steak on the diagonal across the grain.
In a large mixing bowl, combine the green beans, lettuce, tomatoes, and half of the olives and feta. Shake the dressing once more to combine, and pour over about ¼ of the dressing. Toss the salad. Transfer to a large shallow serving bowl and lay slices of the steak across the top of the salad. Pour some more of the dressing over the salad, reserving some to pass on the side for those who want additional dressing. Sprinkle the rest of the olives and feta over the top.
Using Leftover Steak for Salad
If you have any kind of leftover steak in the fridge (as long as it was seasoned with flavors compatible to this salad – which is pretty much anything in the Mediterranean family), slice that right up – this is the perfect way to use up those that few pieces that aren’t quite enough for a meal on their own.