Grilled Flank Steak with Tomato, Feta, and Olives

20

lbs

beef flapmeat

3

lbs

cherry tomatoes, halved

1

can

sliced olives

3

cups

Feta cheese crumbled

.5

cup

red wine vinegar

.25

cup

garlic clove, crushed

.25

cup

oregano leaves

.25

cup

basil leaves

.25

cup

lemon juice, freshly squeezed

.25

cup

lemon zest

.5

cup

oil

1

clean all flap meat of excess fat and silver skin

2

take all spices and oil, vinegar and lemon juice and mix together

3

rub flap meat with mixture and wrap and let marinate for 1 hour

4

grill each piece of flap meat for 6 to 7 minutes on each side or internal temp reaches 125 or medium rare

5

slice each piece of flap meat into 4 sections then slice against the grain and line in pan

6

take tomatoes. olives, and feta and sprinkle on meat; put in oven for 5 minutes and serve

Servings: 81

Degree of Difficulty

Degree of Difficulty: Very easy

Cooking Times

Preparation Time: 15 minutes

Cooking Time: 12 minutes

Inactive Time: 5 minutes

Total Time: 15 minutes

Nutrition Facts

Serving size: 1/81 of a recipe (5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

309.79

Calories From Fat (66%)

204.83

% Daily Value

Total Fat 22.77g

35%

Saturated Fat 9.12g

46%

Cholesterol 100.14mg

33%

Sodium 132.91mg

6%

Potassium 391.69mg

11%

Total Carbohydrates 1.7g

<1%

Fiber 0.45g

2%

Sugar 0.33g

 

Protein 23.24g

46%

Recipe Type: Main Dish