Grecian Beef, Tomato & Cucumber Salad
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 20 Min.
Cook Time: 5 Min.
Marinate: 30 Min.
Prep Time: 20 Min.
Cook Time: 5 Min.
Marinate: 30 Min.
What you need:
* 1 lb. boneless beef top sirloin or top round steak, cut 3/4-in. thick or flank steak
* 3/4 c. prepared Greek dressing
* 3 medium tomatoes, cut into 8 wedges each
* 2 medium cucumbers
* 1 c. pitted Kalamata olives, cut in half
* 1/2 c. crumbled feta cheese
* 3/4 c. prepared Greek dressing
* 3 medium tomatoes, cut into 8 wedges each
* 2 medium cucumbers
* 1 c. pitted Kalamata olives, cut in half
* 1/2 c. crumbled feta cheese
What to do:
1. Cut beef steak lengthwise in half, then crosswise into 1/8-1/4-in. thick strips. Place beef and 1/4 c. dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 min.-2 hr.
2. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1-2 min. or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
3. Toss tomatoes, cucumbers and olives with 1/2 c. dressing in serving bowl. Top with beef; sprinkle with cheese.
* Nutrition information per serving, using top sirloin.
* Recipe Courtesy of The Beef Checkoff.
2. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1-2 min. or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
3. Toss tomatoes, cucumbers and olives with 1/2 c. dressing in serving bowl. Top with beef; sprinkle with cheese.
* Nutrition information per serving, using top sirloin.
* Recipe Courtesy of The Beef Checkoff.
Nutritional information:
Calories: 455; Total Fat: 28g; Saturated Fat: 7g; Cholesterol: 66mg; Total Carbs: 19g; Fiber: 3g; Protein: 32g; Sodium: 1463mg;