Recipe: greek beef salad

Ingredients

• 1 pound beef Top Sirloin Steak, cut 3/4 inch thick
• 6 cups torn romaine lettuce
• 1 medium cucumber, thinly sliced
• 1/2 small red onion cut into thin slices
• 2 tablespoons crumbled feta cheese
• 8 Greek or ripe olives (optional)
• 2 pita breads, toasted, cut into wedges
• MARINADE
• 2/3 cup fresh lemon juice
• 2 teaspoons dried oregano leaves
• 1/3 cup olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Whisk marinade ingredients in small bowl. Place beef Steak and 1/2 of marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Reserve remaining marinade.
   
   Cook's Tip: You may substitute beef Flank Steak for Top Sirloin Steak.
   
   
2. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) doneness, turning once. Do not overcook. Remove; let stand 10 minutes. Carve into thin slices.
   
   Cook's Tip: To grill, place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) , turning occasionally. Do not overcook.
   
   
3. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.

NUTRITION INFORMATION
Nutrition information per serving: 450 Calories; 225 Calories from fat; 25g Total Fat (5 g Saturated Fat; 0 g Trans Fat; 2.3 g Polyunsaturated Fat; 15.4 g Monounsaturated Fat;) 75 mg Cholesterol; 560 mg Sodium; 27 g Total Carbohydrate; 2 g Dietary Fiber; 31 g Protein; 4 mg Iron; 552 mg Potassium; 12.7 mg Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.4 mg Zinc; 39.5 mcg Selenium; 111.6 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium.