Place the flank steak in a baking dish and season with salt and pepper.In a bowl, whisk together the vinegar, lemon juice, honey, garlic, dill and oregano. Continue to whisk while streaming in the olive oil. Cover the flank steak with half of the dressing. Let marinate at least 4 to 6 hours, or even overnight. When ready to cook, you can sear it in a cast iron skillet (I do about 5 minutes per side) or you can place the flank steak directly on a preheated grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.
After 10 minutes, slice the steak against the grain in to super thin strips.
In a large bowl, combine the shallots, tomatoes, cucumbers, olives and half of the feta. Pour the rest of the dressing over top and let the mixture marinate anywhere from 30 minutes to overnight. It’s SO delicious the longer it sits!
Arrange your platter with the hummus in the center and spoonfuls of the marinated salad, the flank steak strips, peppers, artichokes, extra feta chunks, pita bread, tzatziki bowl and lemon wedges. Devour!