Grecian Beef, Tomato & Cucumber Salad
The perfect summer dish, hearty and fresh with rich savory flavors.
Total Recipe Time: 20 to 25 minutes
Marinade Time: 30 minutes to 2 hours
Makes 4 servings
1 pound boneless beef Top Sirloin or Top Round Steak, cut 3/4 inch thick or Flank Steak
1/4 cup prepared Greek dressing
3 medium tomatoes, cut into 8 wedges each
2 medium cucumber
1 cup pitted Kalamata olives, cut in half
1/2 cup prepared Greek dressing
1/2 cup crumbled feta cheese
Ingredient Item Numbers:
Choice Flank Steak: Item #14658
Greek Dressing: Item #70919
Tomatoes: Item #3525
Euro Cucumber: Item #26179
Kalamata Olives: Item #5650
Crumbled Feta: #3795
- Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/4 cup dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
- Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef; sprinkle with cheese.
Dennis Tip: Try using English or hothouse cucumbers in this recipe. Often sold wrapped in plastic, English cucumbers have almost no seeds and thin, edible skins.
Nutrition information per serving, using top sirloin: 455 calories; 28 g fat (7 g saturated fat; 11 g monounsaturated fat); 66 mg cholesterol; 1463 mg sodium; 19 g carbohydrate; 3.2 g fiber; 32 g protein; 8.5 mg niacin; 0.7 mg vitamin B6; 1.8 mcg vitamin B12; 2.9 mg iron; 34.3 mcg selenium; 5.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.