Greek Beef Salad

Mix up a satisfying Mediterranean-inspired salad, with Top Sirloin Steak, cucumber, feta cheese and olives. You'll be glad you did!

  • 40
    min
  • 4
    SERVINGS
  • 450
    Cal
  • 31 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

    Cook's Tip: You may substitute beef Flank Steak for Top Sirloin Steak.
  2. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) doneness, turning once. Do not overcook. Remove; let stand 10 minutes. Carve into thin slices.

    Cook's Tip: To grill, place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) , turning occasionally. Do not overcook.
  3. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.

Nutrition Information

Butcher Counter

Greek Beef SaladTop Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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