Mediterranean Beef Salad with Lemon Vinaigrette Tangy lemon vinaigrette adds a delicious kick to this simple salad of mixed greens, broiled steak, juicy tomatoes, red onion, and creamy feta.
Prep: 20 minutes Broil: 15 minutes 1 pound boneless beef top sirloin steak, cut 1 inch thick 1/4 teaspoon salt 1/8 teaspoon black pepper 4 cups torn romaine leaves 1/2 of a small red onion, thinly sliced and separated into rings 1 cup halved cherry or grape tomatoes 1/2 cup crumbled feta cheese (2 ounces) 1 recipe Lemon Vinaigrette 1. Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F). Thinly slice steak. 2. Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette. Makes 4 servings. Lemon Vinaigrette: In a screw-top jar combine 1/4 cup olive oil; 1/2 teaspoon finely shredded lemon peel; 3 tablespoons lemon juice; 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed; and 2 cloves garlic, minced. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup. Nutrition facts per serving: Calories 198 Total Fat (g) 7 Saturated Fat (g) 3 Cholesterol (mg) 81 Sodium (mg) 365 Carbohydrate (g) 5 Fiber (g) 2 Protein (g) 27 Vegetables (d.e.) 1 Very Lean Meat (d.e.) 3.5 Fat (d.e.) 1 *Percent Daily Values are base on a 2,000 calorie diet _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
