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| | | |  | | | Cook's Tip: To grill, place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare, turning occasionally.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. | |  |
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Greek Beef Salad
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Ingredients: |
| 1 |
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pound beef top round steak, cut 1 inch thick |
| 6 |
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cups torn romaine lettuce |
| 1 |
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medium cucumber, thinly sliced |
| 1/2 |
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small red onion, cut into thin wedges |
| 2 |
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tablespoons crumbled feta cheese |
| 8 |
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Greek or ripe olives (optional) |
| 2 |
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pita breads, toasted, cut into wedges |
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Marinade: |
| 2/3 |
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cup fresh lemon juice |
| 1/3 |
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cup olive oil |
| 2 |
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teaspoons dried oregano |
| 1/2 |
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teaspoon each salt and pepper |
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Instructions: |
| 1. |
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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. |
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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 doneness, turning once. Remove; let stand 10 minutes. Carve into thin slices. |
| 3. |
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Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 361 calories; 33 g protein; 24 g carbohydrate; 14 g fat; 419 mg sodium; 76 mg cholesterol; 7.0 mg niacin; 0.6 mg vitamin B6; 2.2 mcg vitamin B12; 4.7 mg iron; 7.4 mg zinc. |
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