Greekflanksteakstifado Recipes

Steps:

• 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.
• 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.

Steps:

• Combine parsley, lemon rind, fresh dill and garlic, cover and refrigerate for up to 3 hours.
• In large skillet, heat oil over medium-high heat. Cook chicken, in batches, for about 5 minutes or until browned.
• Remove and arrange, skin side up, in 13 x 9 inch baking dish, sprinkle with salt and pepper, set aside.
• Pour off all but 1 Tbsp drippings from skillet. Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened. Spoon over chicken.
• To skillet, add tomatoes, olives, currants, lemon juice, oregano and mint, bring to boil.
• Reduce heat and simmer, stirring occasionally, for 15 minutes or until thickened, then pour over chicken.
• Bake, uncovered, in 350 F oven for 50 to 55 minutes or until juices run clear when chicken is pierced. Sprinkle with Gremolada.

Steps:

• Cut steak across the grain, slicing on the diagonal (partially freezing the meat helps), to make thin strips about 1 inch wide and 2 inches long.
• Sprinkle with salt and pepper In a small bowl, mix cinnamon, oregano, ginger and allspice.
• Sprinkle this mixture over steak strips.
• In a large deep frying pan or wok, melt butter with oil over medium high heat and add steak and brown on all sides, a third at a time so as not to crowd the meat.
• Remove the strips when they are well browned.
• When all the meat is browned, reduce the heat to medium and add the slivered onion.
• Cook, stirring often, until soft and lightly browned, about 5-7 minutes.
• Blend in garlic, brown sugar, tomato paste and vinegar.
• Add the wine and bring to the boiling point.
• Cover and reduce heat and cook for 15 minutes.
• Increase heat back to medium and cook and stir onion mixture, uncovered, until it is slightly reduced and thickened.
• Mix in beef strips and any juices that collected; turn meat gently, coating with onion mixture until heated through.
• Transfer to a warm serving platter and sprinkle with feta cheese and parsley.