Grecian Beef, Tomato & Cucumber Salad

• 25 min
• 4 SERVINGS
• 460 Cal
• 32 g Protein

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:

1. 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.
2. 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.
3. Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef; sprinkle with cheese.