Mediterranean Beef Steak Salad

Mediterranean Beef Steak Salad

Total preparation and cooking time: 30 minutes
Marinating time: 25 minutes

1 well-trimmed boneless beef top sirloin steak, cut 1 inch thick (about 1-1/2 pounds)
1/4 cup prepared Caesar or zesty Italian salad dressing
8 cups torn romaine lettuce (10 ounces)
1 medium cucumber, peeled, seeded, chopped
1/3 cup sliced red onion
3/4 cup prepared Caesar or zesty salad dressing
1 to 2 cans (14 ounces each) quartered artichoke hearts, drained
1-1/2 cups chopped tomatoes
1/2 to 1 cup crumbled feta cheese
1/4 cup prepared Caesar or zesty salad dressing
Red onion rings (optional)

Place beef steak and 1/4 cup dressing in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 25 minutes. Combine lettuce, cucumber and 1/3 cup sliced onion in large bowl; cover and refrigerate.

Remove steak from dressing; discard dressing. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally. Remove steak from grill; let stand 5 minutes.

Meanwhile add 3/4 cup dressing to lettuce mixture; toss well. Place an equal amount of lettuce mixture on 4 plates.

Carve steak into very thin slices. Arrange beef evenly in a row across center of lettuce mixture on each plate. Arrange artichokes on one side of beef and tomatoes on other side. Sprinkle salads with cheese; drizzle with remaining 1/4 cup dressing. Garnish with onion rings, if desired.

Makes 4 servings.

Broil Directions: Place steak on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 16 to 21 minutes for medium rare to medium doneness, turning once.

Nutrition information per serving: 469 calories; 46 g protein; 18 g carbohydrate; 23 g fat; 1001 mg sodium; 136 mg cholesterol; 6.7 mg niacin; 0.8 mg vitamin B6; 4.0 mcg vitamin B12; 6.3 mg iron; 9.3 mg zinc.

©1997-2000 National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.

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