Greek Beef Salad
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Marinade Time: 6 hours or overnight
Cooking Time: 30 minutes
Makes 4 servings
1 pound boneless beef Top Sirloin or Top Round Steak, cut 3/4 inch thick or Flank Steak
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 Greek or ripe olives (optional)
2 pita breads, toasted, cut into wedges
2/3 cup fresh lemon juice
1/3 cup olive oil
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
|1.||Whisk marinade ingredients in small bowl. 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.
|2.||Remove Steak; 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 (145°F) doneness, turning once. Do not overcook. Remove; let stand 10 minutes. Carve into thin slices.
|3.||Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.|
Cook's Tip: To grill, place Steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes (over medium heat on preheated gas grill, covered, 16 to 19 minutes) for medium rare (145°F) , turning occasionally. Do not overcook.
Nutrition information per serving: 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.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.