Greek Beef Salad --
Lean Cut
  • Total Recipe Time:
  • Makes 4 servings


  1. 1 pound boneless beef Top Sirloin or Top Round Steak, cut 3/4 inch thick or Flank Steak
  2. 6 cups torn romaine lettuce
  3. 1 medium cucumber, thinly sliced
  4. 1/2 small red onion, cut into thin wedges
  5. 2 tablespoons crumbled feta cheese
  6. 8 Greek or ripe olives (optional)
  7. 2 pita breads, toasted, cut into wedges
  1. 2/3 cup fresh lemon juice
  2. 1/3 cup olive oil
  3. 2 teaspoons dried oregano
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon black pepper


  1. 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.
  2. 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 (145°F) doneness, turning once. Do not overcook. Remove; let stand 10 minutes. Carve into thin slices.
  3. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.
  • Test Kitchen Tips
  • To grill, place Steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes (over medium heat on preheated gas grill, covered, 16 to 19 minutes) for medium rare (145°F) , turning occasionally. Do not overcook.
Comments (0)
Usage Guidelines.