Flank Steak a la Grecque & Greek Salad

In shallow glass dish, whisk together lemon rind and juice, oil, garlic, oregano, salt and pepper; add steak, turning and patting to coat. Let stand for 10 minutes.

Cook steak on greased grill pan over medium-high heat for about 6 minutes per side for medium-rare or until browned but still pink inside. (Or broil for about 4 minutes per side.)

Transfer steak to cutting board; tent with foil and let stand for 5 minutes before carving thinly across the grain.

Additional information :

Greek Salad

Thinly slice half an English cucumber. Cut 1 sweet green pepper and half an onion into thin rings. Cut 2 tomatoes into wedges. Arrange on platter.

Sprinkle vegetables with 1 tbsp (15 mL) each red wine vinegar and olive oil, 1/4 tsp (1 mL) pepper and pinch salt. Scatter 2 oz (60 g) feta cheese, sliced, and 12 Kalamata olives over top; sprinkle with 1/4 tsp (1 mL) dried oregano.

Makes 4 servings.

Per serving: about 126 cal, 4 g pro, 9 g total fat (3 g sat. fat), 9 g carb, 2 g fibre, 13 mg chol, 408 mg sodium. % RDI: 9% calcium, 6% iron, 9% vit A, 70% vit C, 13% folate.

Source : Canadian Living Magazine: April 2000