Grecian Beef, Tomato & Cucumber Salad
Assemble this tasty Greek salad in a flash. Tender steak with flavorful tomatoes, cucumbers, and Kalamata olives. Top with feta cheese and salad is served!
-
25
min -
4
SERVINGS -
460
Cal -
32 g
Protein
Ingredients & Cooking
Ingredients:
- 1 pound boneless beef Top Sirloin or Top Round Steak, cut 3/4 inch thick or Flank Steak
- 1/4 cup prepared Greek dressing
- 3 medium tomatoes, cut into 8 wedges each
- 2 medium cucumber
- 1 cup pitted Kalamata olives, cut in half
- 1/2 cup prepared Greek dressing
- 1/2 cup crumbled feta cheese
Cooking:
- Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/4 cup dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
- Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef; sprinkle with cheese.
Safe Handling Tips
Nutrition Information
Butcher Counter
Top Sirloin Steak Sirloin Primal
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Grecian Beef, Tomato & Cucumber Salad |
Grecian Beef, Tomato & Cucumber Salad |
Assemble this tasty Greek salad in a flash. Tender steak with flavorful tomatoes, cucumbers, and Kalamata olives. Top with feta cheese and salad is served!
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