Greek Salad with Steak
Portion Size: 3 oz. and 1 cup salad
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 pound boneless beef Top Sirloin or Top Round Steak, or Flank Steak (thinly sliced across the grain) | Trim all visible fat. |
| 8 cups torn romaine lettuce | Wash, trim and tear into bite size pieces. |
| 1 large cucumber | Wash, trim and thinly slice. |
| 1/2 small red onion | Wash, peel and thinly slice. |
| 1/4 cup low fat crumbled feta cheese | |
| 8 Greek or black olives | |
| 2 whole wheat pita breads, toasted, cut into wedges | (optional) |
| Marinade: | |
| ¼ cup lemon juice | |
| ¼ cup olive oil | |
| 1 teaspoon garlic powder | |
| ½ teaspoon black pepper | |
| 1 teaspoon oregano | |
| ½ teaspoon salt |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Whisk marinade ingredients in small bowl. | |
| 2 | Place beef Steak and 1/2 of marinade in sealable container; turn to coat. Close close securely and marinate in refrigerator 30 minutes or as long as overnight, turning occasionally. Reserve remaining marinade. | |
| 3 | Remove Steak; discard marinade. | |
| 4 | Place Steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 10 to 12 minutes for medium rare (145°F) doneness, turning once. Do not overcook. Remove; let stand 10 minutes. | |
| 5 | Combine beef, lettuce, cucumber and onion in large bowl. | |
| 6 | Add reserved marinade; toss. | |
| 7 | Sprinkle with cheese and olives. Serve with pita wedges.. |
Posted in Beef Dinner Recipes
