Greek Beef Salad
Slices of marinated and broiled beef steak, romaine lettuce, cucumber and red onion, tossed in a lemon and oregano vinaigrette, are garnished with crumbled feta and kalamata olives and served with crisp pita wedges.
2/3 cup fresh lemon juice
1/3 cup olive oil
2 teaspoons dried oregano
1/2 teaspoon each salt and pepper
1 pound beef top round steak, cut 1-inch thick
6 cups torn romaine lettuce
1 medium cucumber, thinly sliced
1/2 small red onion, cut into thin wedges
2 tablespoons crumbled feta cheese
8 kalamata or ripe olives
2 pita breads, toasted, cut into wedges
- For Marinade: Whisk marinade ingredients in small bowl.
- For Steak: Place beef steak and 1/2 of marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Reserve remaining marinade.
- Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 17 to 18 minutes for medium rare doneness, turning once. Remove; let stand 10 minutes. Carve into thin slices.
- For Salad: Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 361 calories; 33 g protein; 24 g carbohydrate; 14 g fat; 419 mg sodium; 76 mg cholesterol; 7.0 mg niacin; 0.6 mg vitamin B6; 2.2 mcg vitamin B12; 4.7 mg iron; 7.4 mg zinc.
Recipe and photograph provided courtesy of the Beef Industry Council.