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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:

  • 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.

450 CALORIES

0 % *

5g SAT FAT

0 % DV **

31g PROTEIN

0 % DV

4 mg IRON

0 % DV

5.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 450 Calories; 225 Calories from fat; 25g Total Fat (5 g Saturated Fat; 0 g Trans Fat; 2.3 g Polyunsaturated Fat; 15.4 g Monounsaturated Fat;) 75 mg Cholesterol; 560 mg Sodium; 27 g Total Carbohydrate; 2 g Dietary Fiber; 31 g Protein; 4 mg Iron; 552 mg Potassium; 12.7 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.4 mg Zinc; 39.5 mcg Selenium; 111.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium.

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