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Greek Beef Salad

  • Prep Time: 30 minutes (Marinating time: 6 hours or overnight)
  • Serving Size: 0
  • 1 pound 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 tablespoon Crumbled Feta Cheese
  • 8 Greek Or Ripe Olives, Optional
  • 2 Pita Breads, Toasted, Cut Into Wedges
  • 2/3 cups Fresh Lemon Juice
  • 1/3 cup Olive Oil
  • 2 tablespoon Dried Oregano
  • 1. Whisk marinade ingredients and 1/2 tsp each salt and pepper in small bowl. Marinate beef steak in 1/2 of marinade in refrigerator 6 hours or as long as overnight. Reserve remaining marinade.

    2. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2" to 3" from heat. Broil 17 to 18 minutes for medium rare doneness, turning once. (Do not overcook.) Carve into thin slices.

    3. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Top with cheese and olives. Serve with pita wedges.

    To Grill: Place steak on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes for medium rare doneness, turning occasionally.(Do not overcook.)