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1 pound flank steak
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried rosemary, crushed
1 (14-ounce) can artichoke hearts, drained and
1/4 pound fresh green beans, cut into 1/2-inch
pieces and blanched
1 small purple onion, sliced
1/3 cup halved ripe olives
1/2 red pepper, cut into thin strips
4 cups torn mixed greens
2 medium tomatoes
1/2 cup crumbled feta cheese

Place steak on lightly greased rack of broiler pan. Broil 4-5
inches from heat, 10-12 minutes; turn once and cool. Thinly slice
steak across grain and set aside. Combine oil, and next 8
ingredients in a shallow dish. Add steak, artichoke hearts, and
next 4 ingredients; cover and refrigerate 3 hours. Arrange greens
on platter. Top with meat mixture. Cut tomatoes into wedges and
arrange around meat mixture. Sprinkle with feta cheese

Yield: 4 servings.

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