📖 Instructions

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and black pepper.
2. Place the steak in a resealable plastic bag or a shallow dish. Pour half of the marinade over the steak, ensuring it's well coated. Reserve the remaining marinade for the dressing.
3. Marinate the steak in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor. The longer it marinates, the more flavorful it will be! Don't over marinate as it can alter the steaks texture.
4. Preheat your grill or grill pan to medium-high heat. Remove the steak from the marinade, letting any excess drip off.
5. Grill the steak to your desired level of doneness, about 4-5 minutes per side for medium-rare. Use a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
6. Remove the steak from the grill and let it rest for at least 10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender steak. I really emphasize on this step because if you don't follow it, your meat might not be as succulent.
7. While the steak is resting, prepare the mixed greens. Wash and dry the greens thoroughly using a salad spinner.
8. In a large bowl, combine the mixed greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and crumbled feta cheese.
9. Slice the rested steak thinly against the grain. This ensures each bite is tender and easy to chew.
10. Add the sliced steak to the bowl with the mixed greens and vegetables.
11. Drizzle the reserved marinade (or prepare a fresh batch if you prefer) over the salad. Toss gently to combine, ensuring all the ingredients are lightly coated with the dressing.
12. Serve the Steak Salatasi immediately. Garnish with fresh parsley or dill, if desired. Enjoy this flavorful and satisfying meal!