Seared Flank Steak & Crab Salad

Ingredients

1/2 lb. flank steak
2 Tbsp worcestershire sauce
1 tsp. extra virgin olive oil
1 tsp dried oregano
1 tsp dried rosemary
1 head romaine lettuce
16 cherry or grape tomatoes
1/2 cup crabmeat (imitation crab meat is fine)
1/4 cup crumbled feta cheese

Directions

In a small ziploc bag, combine the worcestershire sauce, olive oil, oregano, and rosemary. Add the flank steak. Seal the bag, and marinate in the refrigerator for at least 1 hour.

Preheat your grill to high.

Remove the steak from the bag, and place it on the grill. Cook for about 3-4 minutes. Turn over, and cook for another 3-4 minutes.

Remove the steak from the grill, and cover loosely with foil. Let the meat rest for about 10 minutes.

Divide the lettuce among 4 plates

Thinly slice the steak, and arrange over the lettuce. Cut the tomatoes into halves or quarters and arrange them over the lettuce and steak.

Divide the crabmeat among the plates, and sprinkle with the feta cheese.

Serves 4

Recipe submitted by Tim Sousa

This salad is very good without any dressing, but if you want to dress it, you can either simply drizzle a bit of balsamic vinegar over the salad, or use a light vinaigrette.