Greek Steak Plate
Ingredients:
- 1 Tangen Draw Beef or Bison Flatiron
- Lemon Juice
- Lemon Zest
- Olive Oil
- Worcestershire Sauce
- Bunch of Dill
- Dried Oregano
- Dried Parsley
- Ground Black Pepper
Favorite Pairings:
- Greek Olives
- Feta
- Hummus
- Cucumbers
- Tomatoes
- Pine Nut Herb Oil
- Orzo Salad
Directions:
1. Begin by placing your steak in a spacious container or dish that has a lid. Combine the remaining ingredients and pour this mixture over the steak, ensuring it's fully submerged. Seal the container and let the steak marinate in the refrigerator for a minimum of 8 hours, and up to 24 hours for deeper flavor.
2. Heat up your grill. Grill approximately 4-6 minutes per side (depending on how you like your meat cooked, 4 for medium rare). Continue to baste the meat with additional marinade while cooking to enhance the flavor.
3. Once done, let the steak rest for a few minutes before cutting. This helps in retaining its juices. For the best texture, cut the steak diagonally across the grain into thin slices.
A great option for other flat steaks like flank, skirt or bavette.