Grilled Flank Steak with Tomato Cucumber Salad

Ingredients

• ---FOR THE STEAK---
• 1kg flank steak
• 1/4 cup olive oil
• 1/4 cup dry red wine
• 1/4 cup soy sauce
• 2 tablespoons honey
• 4 garlic cloves, smashed and chopped
• Salt and pepper
• ---FOR THE SALAD---
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 2–3 cups cherry tomatoes, halved
• 1/2 cucumber, diced
• 1 large shallot, thinly sliced
• 4–6 tablespoons chopped herbs, such as parsley, chives, or basil
• Salt and pepper
• 1/2 cup crumbled feta cheese

Directions

1. Add the steak to a large zip top bag or shallow dish and add in the oil, wine, soy sauce, honey, and garlic. Season with salt and pepper and toss to combine and coat. Set the steak in the fridge to marinate for at least 2 hours or up to 24 hours.
2. When ready to cook, remove the steak from the fridge and allow it to sit at room temperature for 30 minutes. Meanwhile, heat a grill or large cast iron skillet to medium-high heat.
3. Remove the steak from the marinade, pat it dry with paper towel, and lightly drizzle with oil. Season with salt and pepper and cook for 5 to 6 minutes per side or until the internal temperature reaches 130ºF for medium-rare or until cooked to your liking. Set aside for 10 minutes to rest while you prepare the salad.
4. For the salad, add the red wine vinegar, oil, honey, and mustard to a large bowl and whisk to combine. Add in the tomatoes, cucumber, shallot, and herbs and season well with salt and pepper. Add in the feta and toss to combine.
5. Slice the steak against the grain and transfer to a platter. Spoon over the salad and serve.