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SALAD:Greek Beef Salad

Source of Recipe

Hormel and GIJane at rc


List of Ingredients

1 pound HORMEL® ALWAYS TENDER® 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 CARAPELLI® olive oil
2 teaspoons dried oregano
1/2 teaspoon each salt and pepper




Recipe

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.

Makes 4 servings.

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.