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Greek Beef Salad
Makes 4 servings
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Ingredients
- 1 pound beef top round steak, cut 1-inch thick
- 6 cups torn romaine lettuce
- 1 medium cucumber, thinly sliced
- 1/2 small red onion, cut into thin wedges
- 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
- 1/3 cup olive oil
- 2 teaspoons dried oregano
- 1/2 teaspoon each salt and pepper
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Preparation:
- 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.
- 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.
- Combine beef, lettuce, cucumber and onion in large bowl.
- Add reserved marinade; toss.
- Sprinkle with cheese and olives. Serve with pita wedges.
- 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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Nutritional 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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© 2005-2008 Arizona Beef Council.All rights reserved. |
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