Greek Steak Salad

• 1 (1 lb) flank steak
• 1 cup olive oil
• 1/3 cup red wine vinegar
• 2 tablespoons chopped of 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 cut in half
• 1/4 lb fresh green beans, cut into 1/2 inch pieces and blanched
• 1 small purple onion, sliced
• 1/3 cup pitted ripe olives, cut in half
• 1/2 sweet red pepper, cut into thin strips
• 4 cups torn mixed greens
• 2 medium tomatoes
• 1/2 cup crumbled feta cheese

1. Place steak on lightly greased rack of a broiler pan.
2. Broil 4 to 5 inches from heat (with electric oven door partially opened) 10 to 12 minutes, turning once; cool.
3. Thinly slice steak, acrosss grain; set aside.
4. Combine olive oil and next 8 ingredients in a shallow dish.
5. Add steak, artichoke hearts, and next 4 ingredients; cover and refrigerate 3 hours.
6. Arrange greens on platter; top with meat mixture.
7. Cut tomato into wedges; arrange wedges around meat mixture, and sprinkle with feta cheese.
8. Yield: 4 servings.

flank steak, olive oil, red wine vinegar, mint, parsley, mustard, oregano, salt, pepper, rosemary, hearts, green beans, purple onion, olives, sweet red pepper, mixed greens, tomatoes, feta cheese

Taken from www.food.com/recipe/greek-steak-salad-74514 (may not work)