Mediterranean Flank Steak Salad

Place the steak in a large, airtight container designed for storing food. Combine olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Set aside 1/2 cup of marinade for vegetables; pour the remaining marinade over the steak and ensure it is evenly coated. Seal the container. Refrigerate for at least 2 hours or up to 12 hours.

Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). Place a rack in the center of your oven and position another 4 inches below the broiler. Line a baking sheet with aluminum foil and spray it with cooking spray.

Combine chickpeas, tomatoes, cucumber, and onion in the prepared baking sheet. Pour the reserved 1/2 cup marinade over them and spread it evenly.

Roast the vegetables on the center rack until they start to soften and brown, taking around 15 to 20 minutes.

Remove the baking sheet from the oven and adjust the temperature to broil. Move the vegetables to the center of the pan. Remove the steak from its marinade, allowing any excess liquid to drip off, and brush off the garlic. Place it on top of the vegetables. Discard the marinade.

Broil the steak on the top rack, flipping it once, until it starts to char and an instant-read thermometer inserted into its thickest part registers 125 degrees Fahrenheit (52 degrees Celsius) for rare or 135 degrees Fahrenheit (57 degrees Celsius) for medium-rare, taking around 3 to 5 minutes per side.

Cover the steak loosely with foil and let it rest for 10 minutes before slicing it thinly across the grain. Serve the warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.