▢1 medium cucumber halved, seeds removed and roughly chopped
▢1 cup cherry tomatoes halved
▢1 2.75 oz capers drained, about ½ cup
▢½ cup Kalamata olives pitted, halved
▢½ cup red onion chopped
▢2 cups Romaine lettuce chopped
Instructions
Marinate the Steak
In a medium bowl, whisk together 3 tablespoons of the oil with the garlic, oregano, vinegar, Worcestershire sauce, salt, and pepper. Place the steak in a large plastic baggie, or in a small baking dish. Pour the marinade over the steak and turn the meat until it is fully coated. Seal and place in the refrigerator for at least 4 hours and up to overnight.
Marinate the Cheese and Prepping the Salad
Place the cheese into a large bowl. Mix in the cheese marinade ingredients and chill in the fridge until ready to finish assembling the salad.
In a separate bowl, mix together the parsley, tomatoes, cucumbers, capers, olives, and red onion. Cover with plastic wrap and set aside.
Cook the Steak
Prepare a medium-high hot grill.
Remove the steaks from the marinade and grill for approx. 5 minutes per side, or until an internal temperature of 145°F (medium) is reached. Place on a cutting board and loosely tent with a piece of foil for about 10 minutes. Cutting with the grain, slice the steak into two or three pieces about 3 inches in length. Turn the pieces 90° and cut against the grain into bite-sized strips.
Assemble the Salad
Remove the large bowl with the marinated cheese from the refrigerator. Mix in the cucumber salad and the chopped romaine.
Transfer the salad to a large serving platter and use a spatula to place the sliced steak on top. Serve at once.
