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..