4 Mint Leaves, chopped
1 Tbs Fresh Oregano, chopped
1 Garlic Clove, chopped
1/4 tsp. Crushed Red Pepper
1/4 c. Extra Virgin Olive oil
1 tsp. Lemon Zest (zest of about 1/2 of a lemon)
Salt, to taste
Pepper, to taste
1-2 c. Fresh Spinach
5-10 Cherry Tomatoes, sliced
1 Tbs Feta Cheese
1 tsp.Red Wine Vinegar
1 Tbs. Extra Virgin Olive Oil
In a ziplock bag, add the first 9 ingredients and marinate for 30 minutes to overnight. I forgot about it and marinated the steak for 2 days. It still turned out great.
When you're ready to grill, heat up the grill to high. Cook 3-4 minutes per side depending on how cooked you like your steak.
Once the steak is done, let it rest. If you cut into the steak right away, all the juices will drain out and it will dry out. Letting it rest lets the juices redistribute and keep the meat moist.
While your steak is resting, on a plate layer your spinach, tomatoes, feta cheese and drizzle the vinegar and oil over the salad. I eye it instead of measuring, but its about 1 teaspoon of vinegar to 1 tablespoon of oil.
Now your steak should be rested and ready to slice!