Greek Beef Salad

• 40 min
• 4 SERVINGS
• 450 Cal
• 31 g Protein

Ingredients:

• 1 pound beef Top Sirloin Steak, cut 3/4 inch thick
• 6 cups torn romaine lettuce
• 1 medium cucumber, thinly sliced
• 1/2 small red onion, cut into thin slices
• 2 tablespoons crumbled feta cheese
• 8 Greek or ripe olives (optional)
• 2 pita breads, toasted, cut into wedges

• 2/3 cup fresh lemon juice
• 2 teaspoons dried oregano
• 1/3 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Cooking:

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.
Cook's Tip: You may substitute beef Flank Steak for Top Sirloin Steak.
2. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) doneness, turning once. Do not overcook. Remove; let stand 10 minutes. Carve into thin slices.
Cook's Tip: To grill, place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) , turning occasionally. Do not overcook.
3. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.