Greek Steak intro So, it’s St. Patrick’s Day.  And this recipe is not green, nor does it involve an orange mustache, or a pint of Guinness.  It’s not even from Ireland, it’s inspired from another country all together.  Kate and I were just chatting about how we sort of skipped St. Patrick’s Day this year.  We’ve done lots of fun things in the past, but I have to say, I was sick of this holiday about 3 weeks ago, after my Pinterest account and my Instagram feed were both already overloaded with non-stop recipes and craft projects for a holiday that used to be about wearing green so you didn’t get pinched, but is now about making goodie bags for all of your friends, custom printables for your classmates, and creating stealthy engineered contraptions to entrap naughty mythical creatures.  So, on that note.  Here’s an awesome recipe that has nothing to do with St. Patrick’s Day.

This recipe does require enough planning to marinate a piece of meat, but aside from that, the whole recipe is prepped and done in the time it takes for the steak to cook (which is only 10-15 minutes).  So if you can get your steak prepped, this makes a great quick and easy meal for a busy night.  The marinade (which we’ll also use to season the rice portion) is just a slight adaptation of Kate’s yummy Greek Dressing.  It takes just a few minutes to whip up in a blender.  After you do, set aside a little to use later, and pour the rest over a nice flank steak.

Marinating Flank Steak

When you’re ready to cook the steak, I’ve outlined 3 different methods in the instructions.  You can cook it on an outdoor grill, and indoor grill pan, or under the broiler.  This round, I’m going for the broiler.  In my house growing up, at least once a week my parents would cook flank steak under the broiler for dinner.  That smokey smell and sizzling sound is so nostalgic for me.

Broiling Flank Steak
The rest of the recipe will be done in the time the steak takes to cook.  Grab a little clamshell of grape or cherry tomatoes.  For me, the smaller the better.

Cherry Tomatoes

Heat a small sauté pan to medium heat and once it’s hot, add a tiny drizzle of olive oil.  You really need just a teeny tiny bit.  Toss the tomatoes around until they get little blackened spots and they start to wilt.

Cherry Tomatoes Saute

Cook them until they start to burst and then remove the pan from heat.  That usually takes me about 5 minutes or so.

Cooked Cherry Tomatoes

While those are cooking, crack open a little jar of marinated artichoke hearts.  Drain them and give them a rough chop.  You don’t want to chop them into little pieces, I cut the chunks into halves or quarters so I still have good sized pieces in there.

Artichoke Hearts

Add those to the hot pan with the tomatoes.

artichoke and tomato

Then add a couple cups of hot rice.  Little secret:  I use these ready-packs all the time.  I know there are people who will say “but Sara!  It’s not hard to cook rice!  For that same price you can buy a giant bag of rice and make 10 times that same amount!”  Ya, I know.  Sometimes I’m too lazy to get out yet another pot and wait 20 minutes for rice (or much longer for brown rice).  These packs are super convenient, and the the brown rice especially is perfectly cooked, soft and fluffy, and ready in 90 seconds.  And it’s not that fake-y texture of “minute rice,” it’s like real, freshly cooked yummy rice.  So it might not be an every day thing, but it’s super handy to have around for quick meals like this. (If you do cook your own brown rice, we have two awesome methods, here and here.)

Ready Rice

And since we’re on this topic, that one on the right (in the photo below) you can buy at Costco and it’s one of my favorite kitchen staples.  It’s a brown rice/quinoa mix.  It’s lightly seasoned and so perfect and easy.  That’s a go-to for quick weeknight meals at my house, keep an eye out on your next Costco run.

Rice and Quinoa
Okay, back to our recipe.  After that hot rice goes in (and by the way, you could use brown rice, white rice, quinoa, or cous cous.  All would be great here.)  Add in a big handful of fresh parsley

Rice Mix

and some feta cheese.

Crumbled Feta

I always buy either reduced fat or fat free feta.  It honestly tastes just the same to me, especially in recipes, and saves quite a few calories.

Rice Mix Premixed

Then you’ll season the rice mixture with the little bit of marinade we set aside at the beginning.  I recommend about 2 tablespoons, and then you can drizzle a little more over your steak after you plate it.

Dressing over rice

Mix it all up and that rice starts soaking up the bright, fresh flavor of the dressing.  As you can see in this picture, the ratio of rice to other stuff is about even, which I like.

Mixed Greek Rice

The only thing left to do is slice your steak nice and thin.  Make sure you’re slicing across the grain.  If you’re not sure what that means, check out this post.  Another thing to take note of is that flank steak turns quite tough when cooked past medium rare, so take it out of the oven when a digital thermometer reads about 135.  You’ll want to let it sit for about 5 minutes before slicing into.

Sliced Flank Steak

Place steak strips over rice mixture and sprinkle with a little extra feta and a little extra drizzle of dressing if desired.

Steak and Rice from Our Best Bites

It’s so quick and easy, this makes a great weeknight meal when you’re short on actual cooking time, and the meal itself is so flavorful- and healthy, too!  The dressing, artichokes, and feta give the best savory tang and the steak brings it all together and makes it hearty and filling.

Greek Steak with Rice from Our Best Bites





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