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
  • 455
    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:

  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.

Nutrition Information

Butcher Counter

Grecian Beef, Tomato & Cucumber SaladTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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