In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.

Place the flank steak in a shallow dish or resealable bag and pour the marinade over it. Make sure the steak is well-coated.

Let it marinate for at least 30 minutes to allow the flavors to deeply penetrate the meat. If you have more time, marinating up to 2 hours will make it even more tender and flavorful.

While the steak marinates, wash and chop the cucumber, cherry tomatoes, bell pepper, and red onion.

Toss these fresh veggies together with Kalamata olives in a large mixing bowl. This colorful mix will add crispness and freshness to your salad.

Preheat your grill or grill pan to medium-high heat.

Remove the steak from the marinade, letting any excess drip off to avoid flare-ups.

Grill the steak for about 4-5 minutes per side for medium-rare, or longer if you prefer it more cooked.

Once done, transfer the steak to a cutting board and let it rest for 5-10 minutes. Resting helps the juices redistribute, keeping the meat tender and juicy.

Thinly slice the rested flank steak against the grain—this ensures each bite is tender and easy to chew.

Add the sliced steak and crumbled feta cheese to the bowl with the veggies.

Drizzle with a bit more olive oil and lemon juice if desired, then gently toss everything to combine.

Serve the salad immediately for the best freshness and flavor. It works perfectly as a satisfying main course or alongside your favorite Mediterranean sides.