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
- 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.
- 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.
- 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.
