This succulent, marinated steak combined with the spicy peppers, salty feta and cool tzatziki leaves little for the tastebuds to desire.
Oregano grows wild over most of the greek islands. Bags of the dried herb are often harvested and sold by children on the docks.
This recipe can easily be doubled, tripled, quadrupled (or more) to serve a big group.
It’s splendid for a buffet because it is just as delicious served at room temperature or cold.
serves 10 -12 people2 flank steaks (2-3 pounds)
1 cup red wine
½ cup olive oil
3 cloves garlic, finely chopped
⅛ cup finely chopped fresh oregano
16 ounces jarred pepperoncini peppers
¼ pound feta cheese
2-1/2 cups tzatziki (recipe below)
Pierce flank steaks with a fork. Combine wine, olive oil, garlic and oregano. Pour over steaks in glass container (or combine in a zip lock bag). Cover and refrigerate for at least 3 hours, and preferably overnight.
Salt and pepper steaks and grill to medium rare.
Allow steaks to sit for 10 minutes then thinly slice against the grain and pile on a platter.
Garnish platter with pepperoncinis.
Crumble feta cheese and sprinkle over the steak slices.
Serve with bowls of tzatziki.
4 to 10 cloves of garlic, finely chopped
1 Kirby or “English” cucumber, peeled, and grated (wrap in paper towels to absorb excess moisture until ready to use).
1 tablespoon of olive oil
2 teaspoons of lemon juice
Pita bread, cut in 1/6ths, brushed with olive oil and toasted in a 350 degree oven for 20 minutes is a nice addition to this meal, as is ice cold rose wine.