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 lettuceWash, trim and tear into bite size pieces.
1 large cucumberWash, trim and thinly slice. 
1/2 small red onionWash, 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)
¼ cup lemon juice
¼ cup olive oil
1 teaspoon garlic powder
½ teaspoon black pepper
1 teaspoon oregano
½ teaspoon salt
For gluten free (GF): Use GF pita bread or sub. GF tortilla chips. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Whisk marinade ingredients in small bowl. 
2Place 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. 
3Remove Steak; discard marinade. 
4Place 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. 
5Combine beef, lettuce, cucumber and onion in large bowl. 
6Add reserved marinade; toss. 
7Sprinkle with cheese and olives. Serve with pita wedges..

Jacqueline Larson M.S., R.D.N. and Associates