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| Greek Beef Salad |
Servings: 4
Prep Time: 45 minutes
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| INGREDIENTS |
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1 pound HORMEL® ALWAYS TENDER® Beef Top Round Steak , cut 1 inch thick
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6 cups torn romaine lettuce
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1 medium cucumber, thinly sliced
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1/2 small red onion, cut into thin wedges
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2 tablespoons crumbled feta cheese
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8 Greek or ripe olives (optional)
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2 pita breads, toasted, cut into wedges
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MARINADE:
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2/3 cup fresh lemon juice
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1/3 cup olive oil
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2 teaspoons dried oregano
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1/2 teaspoon each salt and pepper
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| DIRECTIONS |
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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.
2. 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.
3. 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.
This recipe furnished courtesy of The Beef Council
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