Grilled Lemon and Garlic Flank Steak with Whipped Feta

3 tbsp fresh lemon juice
Kosher salt
Freshly ground black pepper
1/3 cup olive oil plus extra for oiling an outdoor grill or grill pan
3 large garlic cloves, peeled and crushed
1/3 cup chopped fresh dill plus extra sprigs for garnish
One flank steak, about 1 1/3 pounds, trimmed of excess fat

Whipped Feta
1 cup (8 ounces) crumbled feta
1/4 cup olive oil
4 tsp chopped dill
2 tsp grated lemon zest

1. In a large nonreactive baking dish (a 9- x13-inch pyrex dish works well), whisk together the lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the olive oil. Stir in the garlic cloves, and chopped dill. Place the steak in the dish, turn several times, and cover with plastic wrap. Marinate in the refrigerator at least 3 hours or overnight, turning occasionally. Bring to room temperature 30 minutes before cooking.

2. For the whipped feta, place the cheese in a mixing bowl and, with an electric mixer on medium speed, beat 30 seconds, then gradually, a little at a time, beat in the olive oil until mixture has become blended and somewhat smooth. Stir in the dill and lemon zest. (Whipped Feta can be prepared 3 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before serving.)

3.To cook the steaks, oil a large stove top grill pan lightly, and place over medium high heat. If using an outdoor grill, arrange a rack 4 to 5 inches from the heat source and oil it generously. Prepare the grill for a hot fire (high temperature).

4 Remove steak from marinade and pat it dry with paper towels. Salt and pepper lightly on both sides. When grill pan or outdoor grill is hot, add the steak and grill 5 to 6 minutes (depending on its thickness) per side for medium-rare. (Internal temperature should be 135 to 140 degrees F.) Remove to a cutting board and let rest 5 minutes. Cut meat on the diagonal against the grain into 1/4-inch thick slices.

5. Arrange the sliced meat on a platter and top with dollops of Whipped Feta. Pass extra  Whipped Feta in a small serving bowl. Garnish the meat with a bouquet of dill sprigs. Serves 3 generously or 4 with slightly smaller portions.

Copyright Betty Rosbottom 2019