grecian beef, tomato & cucumber salad
Ingredients
- 1 pound beef flank steak or boneless top sirloin or top round steak, cut 3/4 inch thick
- 1/4 cup prepared Greek dressing as marinade
- 3 medium tomatoes, cut into 8 wedges each
- 2 medium cucumber
- 1 cup pitted Kalamata olives, cut in half
- 1/2 cup prepared dressing
- 1/2 cup crumbled Feta cheese
Directions
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.
Cook's 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
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.
Nutrition information per serving, using top round: 457 calories; 28 g fat (7 g saturated fat; 11 g monounsaturated fat); 78 mg cholesterol; 1444 mg sodium; 19 g carbohydrate; 3.2 g fiber; 33 g protein; 5.8 mg niacin; 0.5 mg vitamin B6; 1.8 mcg vitamin B12; 3.6 mg iron; 35.6 mcg selenium; 5.5 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; a good source of fiber and iron.
Nutrition information per serving, using flank: 458 calories; 29 g fat (8 g saturated fat; 12 g monounsaturated fat); 58 mg cholesterol; 1456 mg sodium; 19 g carbohydrate; 3.2 g fiber; 3 g protein; 7.6 mg niacin; 0.7 mg vitamin B6; 1.7 mcg vitamin B12; 2.7 mg iron; 29.9 mcg selenium; 5.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; a good source of fiber.