Grecian Steak Salad

• 1 pound New York steaks (1 to 2), fat trimmed
• 7 tablespoons extra-virgin olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 1 teaspoon pepper, divided
• Zest from 2 lemons
• 3 tablespoons lemon juice
• 1 garlic clove, minced
• 15 mint leaves, cut in thin ribbons
• 1 1/2 quarts lightly packed mache (3 1/2 oz.)
• 2 Persian cucumbers, cut into paper-thin lengthwise slices, preferably with a mandoline
• 1/2 pound sheep's milk feta cheese, thinly sliced
• 1 cup sugar snap peas, diagonally sliced

1. Heat grill to medium (350u0b0 to 450u0b0). Rub steaks with 1 1/2 tsp. oil total and season with 1/2 tsp. salt and 1/4 tsp. pepper. Grill meat, turning once, until medium-rare, 8 to 9 minutes. Let rest about 5 minutes.
2. Combine remaining 6 1/2 tbsp. oil and 3/4 tsp. each salt and pepper, the lemon zest and juice, garlic, and mint in a bowl. Spoon 2 tbsp. dressing into another bowl.
3. Thinly slice steak crosswise and toss with the 2 tbsp. dressing.
4. Arrange mache, cucumbers, feta, and pea pods on plates in a fluffy mound. Tuck steak into layers of salad. Serve immediately with remaining dressing.
5. Note: Nutritional analysis is per serving.

new, extravirgin olive oil, kosher salt, pepper, lemons, lemon juice, garlic, mint, mueche, cucumbers, feta cheese, sugar snap peas

Taken from www.myrecipes.com/recipe/grecian-steak-salad (may not work)