Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.

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  • Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.

  • Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.

  • Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.

  • Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.

  • Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.

  • Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

462.5 calories; protein 25.7g 51% DV; carbohydrates 21.9g 7% DV; fat 30.7g 47% DV; cholesterol 69.9mg 23% DV; sodium 853.1mg 34% DV. Full Nutrition

Reviews (24)

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Most helpful positive review

Rating: 5 stars
06/22/2018
We’ve eaten this the last 5 nights....by choice. I leave the Romaine out, and just do the sliced steak, and veggies in a flatbread topped with feta! Everybody I have made it for is crazy about it Read More
(4)
33 Ratings
  • 5 star values: 22
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/22/2018
We’ve eaten this the last 5 nights....by choice. I leave the Romaine out, and just do the sliced steak, and veggies in a flatbread topped with feta! Everybody I have made it for is crazy about it Read More
(4)
Rating: 5 stars
01/16/2019
This was a delicious dish!!! The only thing I changed was I swapped out the cucumber for celery and zucchini-much better veggies for roasting. Regardless we will be having this dish again! Read More
(2)
Rating: 5 stars
09/27/2017
I will make this again... it was great! I followed the recipe at listed but did use 2 small pickling cukes instead of English cucumbers. The roasted vegetables were delicious and the season was just right. My wife loved it. Read More
(2)
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Rating: 4 stars
09/09/2017
You don't think it works but then it works with the roasting of the odd ball veggies. I stayed true to the recipe and enjoyed a great warm salad. Read More
(2)
Rating: 5 stars
01/01/2018
I've made this several times with venison and have even made the cooked vegetables by themselves. Who knew you could cook cucumbers? Read More
(1)
Rating: 5 stars
12/05/2017
Used canned diced tomatoes with peppers and onions - easy for a wintertime preparation. Made it rare 125 degrees and it was fabulous. Served with ancient grains (Trader Joe's proprietary mix of couscous orzo garbanzo beans and red quinoa cooked in chicken stock sprinkled with fresh cut flat leaf parsley) instead of romaine. Will definitely make again. Double yum!! Read More
(1)
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Rating: 4 stars
11/11/2018
My fiancé and I loved this. This is the second time I've made this. This time I used half thur meat half the marinade and the full amount of veggies. Perfect! I also skipped the romaine and just served it up with the vegetables as is with lots of parsley and feta on top. Delicious! Read More
Rating: 4 stars
11/25/2018
The verdict is my family didn't like hot meat/veggies/dressing on cold lettuce leaves. They liked it better as a salad the next day when the leftovers were cold. This is definitely one to make again but next time I'll serve it hot over rice instead of over lettuce. Read More
Rating: 5 stars
02/23/2020
Kids loved it. I also roasted potatoes to stretch out a family of 6 appetite. Read More