Greek Beef Salad


Greek Beef Salad

Cook Time: Up to 30 Minutes | Rest Time:  10 Minutes  |  Servings:  4


1 pound Open Prairie® Natural* Angus 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 salt
1/2 teaspoon black pepper




Whisk marinade ingredients in small bowl. Place Open Prairie Natural Angus 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 (145°F) doneness, turning once. Do not overcook. 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.

Recipe and photo courtesy of The Beef Checkoff



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