Grilled Flap Steak with Pomegranate and Feta
15 MIN
15 MIN

Grilled Flap Steak with Pomegranate and Feta


  • 1 lb (454 g) asparagus, trimmed
  • 2 onions, cut into 1/2-cm- (1/4-inch-) thick slices
  • 1 1/2 lb (675 g) flap steak
  • 3 tablespoons (45 ml) olive oil
  • 3 oz (75 g) feta cheese, crumbled
  • 1/2 cup (125 ml) pomegranate seeds
  • 1 lemon, cut into wedges
  • Salt and pepper


  1. Preheat the grill, setting burners to high. Oil the grate.
  2. On a baking sheet or large plate, oil asparagus, onions, and meat. Season with salt and pepper.
  3. Grill steak on both sides until desired doneness. Transfer to a plate, cover with aluminum foil and let rest for about 5 minutes.
  4. Meanwhile, grill vegetables for about 5 minutes or until tender.
  5. Slice meat. Among four plates, divide vegetables and meat. Sprinkle with cheese and pomegranate seeds. Drizzle with olive oil and serve with a lemon wedge.


You can find pomegranate in the summer or during the Christmas season. Out of season, replace pomegranate seeds with some fresh raspberries.