1 pound beef top round steak, cut 1 inch thick
6 cups torn romaine lettuce
1 medium cucumber, thinly sliced
1/2 small red onion, cut into thin wedges
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
1/3 cup olive oil
2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

Cook time: 30 minutes
Marinade time: 6 hours or overnight
Makes 4 servings

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.
2. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 17 to 18 minutes for medium rare (145°F) doneness, turning once. Do not overcook. Remove; let stand 10 minutes. Carve into thin slices.
3. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit www.BeefItsWhatsForDinner.com

This recipe currently has 0 comments. Add your own comment in the right hand menu.