It's summer time and grilling out is a fun way to keep your kitchen cool. Salads are also a good way to eat light in the hot summer weather. This salad had a nice flavor and was easy to put together.
1 pound flank steak
6 tablespoons olive oil, split
2 tablespoons lemon juice
2 tablespoons ground cumin
4 cloves garlic, minced and split
1 cup day old bread cubed
1/2 cup plain greek yogurt
4 cups mixed salad greens
1 English cucumber sliced
1 large tomato, diced
1/2 red onion, sliced
1/4 cup kalamata olives sliced
In a small bowl, mix 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon cumin, and 2 garlic cloves, minced. Pour the mixture in a zip gallon plastic bag. Marinate at least 4 hours or overnight.
Preheat oven to 400. In a small bowl mix 2 tablespoons of olive oil and 2 garlic cloves. Brush on the slices of bread before you cube them. Bake bread cubes for 5 minutes stirring once. Let cool.
Grill steak - 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes, then slice thinly.
In another small bowl, mix yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon cumin, and salt to taste.
In a large bowl, mix salad greens, tomato, red onion, cucumber and olives. Add sliced steak and drizzle with dressing.