Greek Steak Salad - cooking recipe

Ingredients

1 (1 lb) flank steak
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons chopped of fresh mint
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1 (14 ounce) can artichoke hearts, drained and cut in half
1/4 lb fresh green beans, cut into 1/2 inch pieces and blanched
1 small purple onion, sliced
1/3 cup pitted ripe olives, cut in half
1/2 sweet red pepper, cut into thin strips
4 cups torn mixed greens
2 medium tomatoes
1/2 cup crumbled feta cheese

Preparation

Place steak on lightly greased rack of a broiler pan.
Broil 4 to 5 inches from heat (with electric oven door partially opened) 10 to 12 minutes, turning once; cool.
Thinly slice steak, acrosss grain; set aside.
Combine olive oil and next 8 ingredients in a shallow dish.
Add steak, artichoke hearts, and next 4 ingredients; cover and refrigerate 3 hours.
Arrange greens on platter; top with meat mixture.
Cut tomato into wedges; arrange wedges around meat mixture, and sprinkle with feta cheese.
Yield: 4 servings.