Greek Steak Salad

Thinly sliced steak served with Greek salad. Traditional lemon vinaigrette tossed with Romaine lettuce, cucumber, grape tomatoes, and Feta cheese.

Ingredients -

1 Beef Top Round Steak, 3/4 inch thick, grilled
1/4 teaspoon Sea Salt
1/4 teaspoon Fresh Ground Black Pepper
3 tablespoons Fresh Lemon Juice
2 tablespoons Extra Virgin Olive Oil
1 package (10 ounces) Romaine Salad mix
1/2 English (seedless) Cucumber, unpeeled and thinly sliced
1 pint Grape Tomatoes
4 ounces crumbled Feta Cheese

Preparation:

1. Thinly slice grilled steak diagonally across grain.

2. In small bowl, whisk fresh lemon juice, olive oil, sea salt, and fresh ground black pepper.

3. Add Romaine, cucumber, grape tomatoes, and Feta cheese to large bowl. Pour dressing over vegetables and toss to coat.

4. Serve Greek steak salad with warmed pita bread wedges.

Cooking Tip

Beef Top Round Steak

Use your favorite cut of beef, like sirloin or tenderloin, of a cut of steak like new york as a substitute for the beef top round steak.

Cooking Tip

Grape Tomatoes

Grape tomatoes are small tomatoes generally packed in small containers like strawberries. If you can not find grape tomatoes, cherry tomatoes, halved, will work very well.