Marinated cooked slices of beef steak, romaine lettuce, cucumber and red onion are tossed in a lemon and oregano vinaigrette, garnished with crumbled feta cheese and kalamata olives and served with crisp pita wedges.

Greek Beef Salad

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 (optional)
2 pita breads, toasted, cut into wedges

Marinade:
2/3 cup fresh lemon juice
1/3 cup olive oil
2 teaspoons dried oregano
1/2 teaspoon each salt and 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 doneness, turning once. 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.

Makes 4 servings.

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.

Recipe and photograph provided courtesy of the Beef Industry Council.