Grilled Flank Steak With Kalamata Olives And Feta Cheese Recipes

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MEDITERRANEAN STUFFED FLANK STEAK



Mediterranean Stuffed Flank Steak image

Tender flank steak stuffed with Kalamata olives, sun dried tomatoes, garlic, basil and feta cheese; then grilled to perfection.

Provided by Carrie's Experimental Kitchen

Categories     Main Entree

Time 30m

Number Of Ingredients 7

2 pounds flank steak
1/2 cup chopped sun dried tomatoes
2 cloves garlic, (minced)
1/4 cup chopped fresh basil
8 pitted Kalamata olives, (chopped)
1/2 cup crumbled Feta cheese
kitchen string

Steps:

  • Using a meat tenderizer, pound flank steak until it is rectangular in shape and even thickness.
  • Add the tomatoes, garlic, basil, olives and cheese to a bowl and mix well.
  • Evenly spread the mixture on top of the steak, leaving a 1/2" border around all sides. Roll up the flank steak lengthwise and tie with six pieces of kitchen string; spacing them out to where you will slice them.
  • Using a sharp knife, cut the rolled steak into six individual pieces. Season with salt and pepper just prior to grilling and grill until desired doneness.

Nutrition Facts : Calories 299 kcal, Carbohydrate 3.8 g, Protein 34.2 g, Fiber 1.2 g, Sugar 1.8 g, ServingSize 1 serving

HERB-CRUSTED FLANK STEAK WITH CHERRY TOMATOES AND OLIVES



Herb-Crusted Flank Steak with Cherry Tomatoes and Olives image

Categories     Beef     Garlic     Olive     Tomato     Fourth of July     Low Carb     Vinegar     Rosemary     Steak     Summer     Grill/Barbecue     Tarragon     Thyme     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 17

Steak
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh tarragon
2 garlic cloves, minced
2 teaspoons salt
1 1/2 teaspoons ground black pepper
2 1 1/2-pound flank steaks
1 tablespoon olive oil
Tomatoes
2 cups halved cherry tomatoes
1 cup chopped fresh Italian parsley
1/4 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
1/4 cup coarsely chopped pitted brine-cured green olives
1/4 cup chopped fresh basil
1/4 cup extra-virgin olive oil
2 tablespoons Sherry wine vinegar

Steps:

  • For steak:
  • Mix first 6 ingredients in small bowl. Place steaks in large glass baking dish. Brush steaks with olive oil. Rub with herb mixture. Cover with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
  • For tomatoes:
  • Mix all ingredients in large bowl. Season tomatoes to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Prepare barbecue (medium-high heat). Grill steaks until cooked to desired doneness, about 4 minutes per side for medium. Transfer steaks to cutting board. Cover with foil. Let stand 5 minutes.
  • Cut steaks across grain into 1/2-inch-thick slices. Arrange steak slices on large platter. Spoon tomatoes with juices over steaks and serve.

GREEK STUFFED BISON STEAK



Greek Stuffed Bison Steak image

Filled with a mixture of spinach, feta cheese, and kalamata olives, marinated bison flank steak is roasted or grilled in this Greek-inspired preparation.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 3h5m

Yield 4

Number Of Ingredients 10

1 (1 pound) bison flank steak
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
2 teaspoons olive oil
2 cloves garlic, minced
1 (6 ounce) package fresh baby spinach
⅓ cup crumbled feta cheese
¼ cup chopped pitted kalamata olives

Steps:

  • Score bison flank steak on both sides by making shallow cuts at 1-inch intervals diagonally across the steak in a diamond pattern. Place bison flank steak between two pieces of plastic wrap. Using the flat side of a meat mallet, pound bison flank steak lightly into a 8x10-inch rectangle about 1/2 inch thick. Discard plastic wrap. Place bison flank steak in a resealable plastic bag set in a shallow bowl. For marinade, combine the 3 tablespoons oil, the lemon juice, the 2 cloves minced garlic, and the oregano in a medium bowl. Pour marinade over bison flank steak. Seal bag; turn to coat bison flank steak. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally
  • For filling, heat the 2 teaspoons oil over medium heat in a large skillet. Cook the 2 cloves garlic in hot oil for 1 minute. Add spinach; cook and stir for 1 to 2 minutes or until spinach begins to wilt. Drain spinach in a colander, pressing out any excess liquid with the back of a spoon. Coarsely chop spinach. Stir in feta cheese and kalamata olives; set aside.
  • Drain bison flank steak; discard marinade. Spread filling mixture evenly over bison flank steak to within 1 inch of edges. Starting from long edge, roll up bison flank steak into a spiral, making sure the ends stay tucked in. Using heavy 100-percent-cotton kitchen string, tie bison roll at 1-inch intervals. Place bison roll on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into the center of the bison roll.
  • Roast, uncovered, for 35 to 40 minutes or until internal temperature registers 135 degrees F. Cover with foil; let stand for 10 minutes before slicing. Slice bison roll into 3/4-inch-thick slices.

Nutrition Facts : Calories 286.5 calories, Carbohydrate 5 g, Cholesterol 69.1 mg, Fat 19.3 g, Fiber 1.1 g, Protein 23.5 g, SaturatedFat 4.5 g, Sodium 351.9 mg, Sugar 1 g

GRILLED FLANK STEAK WITH KALAMATA OLIVES AND FETA CHEESE



Grilled Flank Steak With Kalamata Olives and Feta Cheese image

Pretty enough for company. Our guests loved this. We had some toppings left over, and discovered it's tasty on grilled chicken as well. Yum! Prep time includes marinading.

Provided by jmelyn

Categories     Cheese

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 flank steak (about 1 1/2 to 2 pounds)
1/3 cup pitted kalamata olive
1/2 teaspoon kosher salt
1/2 teaspoon fresh coarse ground black pepper
1 tablespoon minced garlic
2 tablespoons olive oil
1/4 cup red wine
1/4 cup pitted kalamata olive, chopped
1/3 cup white onion, 1/4 inch diced
2 tablespoons coarsely chopped Italian parsley (we use cilantro instead)
1 teaspoon minced garlic
3 tablespoons extra virgin olive oil
kosher salt
pepper
1/3 cup drained crumbled feta cheese, about

Steps:

  • Trim steak of any outer pieces of fat or silver skin.
  • Place the steak in a large food grade, zip top plastic bag.
  • In a food processor or blender, combine the marinade ingredients and process to a puree.
  • Pour marinade into the plastic bag, press out any air, seal, and move meat around in the bag to coat.
  • Marinade in the refrigerator for a minimum of 1 hour or preferably overnight, turning the bag a few times.
  • Heat coals to hot or medium hot.
  • Remove steak from marinade and drain well.
  • Discard marinade.
  • While coals are heating, prepare the topping.
  • Mix olives, onion, parsley, garlic and oil and set aside.
  • Have salt, pepper and feta ready.
  • Sprinkle steak with salt and pepper.
  • Grill meat about 4 minutes per side for rare, or cook to desired doneness.
  • Length of grilling time per side will vary depending on heat of grill and thickness of meat.
  • Flank steak will be most tender when grilled to rare or medium rare.
  • Let steak sit about 5 minutes before serving, allowing juices to settle.
  • Slice thinly at an angle across the grain.
  • Keeping the slices together, transfer to a clean, warm platter.
  • Spoon any juices onto meat.
  • Stir up reserved topping mixture and pour onto the slices.
  • Scatter with feta.

Nutrition Facts : Calories 228.3, Fat 21.7, SaturatedFat 4.5, Cholesterol 11.1, Sodium 531.2, Carbohydrate 4.7, Fiber 1, Sugar 1.2, Protein 2.3

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