Greek Beef Salad

The Beef Checkoff
  • Yield: 4 servings


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


  1. Whisk marinade ingredients in small bowl. Place beef steak and half the 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 (145F) doneness, turning once. Do not overcook. 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 (over medium heat on preheated gas grill, covered, 16 to 19 minutes) for medium rare (145F) , turning occasionally. Do not overcook.

Nutritional Info *per serving

  • Calories 361
  • Fat 14g
  • Cholesterol 76mg
  • Sodium 419mg
  • Carbohydrate 24g
  • Protein 33g